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Preheat the oven to 400°F.
Wrap 1-2 sweet potatoes in aluminum foil, bake for about 1 hour till a fork can easily insert.
Lower the oven to 375°F.
In a large mixing bowl, mash the baked sweet potatoes, add the rest of the ingredients and mix well.
Put the dough between two pieces of parchment paper, roll out the dough into your preferred shape, about ½ inch thick, peel off and save the top parchment paper, bake for 10 minutes.
Meanwhile, prepare the toppings, start with the caramelized onions, thinly slice the onion, heat the olive oil in a non-stick pan, cook the onions till soft, then add the seasonings and keep stirring, cook over medium heat till all liquid is absorbed and onions caramelized.
In a separate bowl, mix together all the buffalo chickpeas ingredients.
When the 10 minutes is up, take out the crust, put the top parchment paper back on, carefully flip it over, then peel off the bottom parchment paper.
Add a layer of caramelized onions, then the chickpeas, return to the oven, and bake for another 18 - 20 minutes till the edges are golden.
In a blender, blend all the tofu ranch ingredients except the scallions, when the sauce is silky smooth mix in the chopped scallions.
Top the pizza with tofu ranch sauce and avocado slices (optional), enjoy!