For the Guaca-Tony: Remove the pit and scoop out the flesh of the avocados with a spoon.

Place in a bowl and mash with a fork. I like to leave mine a little chunky. Mix in the rest of the ingredients. Season with salt and pepper to taste.

Store in the fridge covered with plastic wrap touching the surface so it doesn't turn brown.

For the Pizza Chips: Dissolve the yeast in warm water.

Add the flour, dissolved yeast, salt, and olive oil to a stand mixer with the dough hook attachment and knead on medium until dough is combines and pulls away from the bowl.

Cover dough and let rest and rise for about 30-60 minutes or until doubled in size.

Preheat oven to 425 degrees.

Roll out 1/4 of the pizza dough on a slightly floured surface into a circle as thin as possible. Save the rest of the dough for more pizza chips or freeze for later use.

Pour olive oil onto the pizza pan until well covered (about 3 tablespoons or so). Place rolled out dough on top of the oiled pan. Brush additional olive oil on top and sprinkle with garlic salt.

Bake for 5 minutes. Remove from oven, sprinkle Parmesan cheese on top and bake for 5 more minutes or until golden brown.

Cut into small slices and serve with Guaca-Tony. You can make the Pizza Chips ahead of time and pop them in the oven for a couple of minutes to get warm right before serving.