Cook the chorizo slices in a medium nonstick skillet over medium heat until some of the fat has rendered and the chorizo is crisped, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Mix the refried beans and chili powder in a small bowl until combined and set aside.
Stretch and roll the dough on a lightly floured surface into a thin round about 1/4-inch thick and 12 inches in diameter; it's ok if it's not perfectly round. Place on a piece of heavy-duty aluminum foil about 18 inches long. Lift the whole piece of foil and place on the grill. Check the bottom of the dough after 2 minutes as it begins to char, puff and bubble. Rotate one-quarter turn or halfway to evenly cook the bottom. Grill until the bottom of the dough is charred and the pizza is almost cooked through and there is no more raw-looking dough in the center, 4 to 7 minutes.
Using the foil, remove the pizza from the grill, brush the top with the oil and flip. Spread the refried bean mixture on what is now the top of the crust, stopping about 1/2 inch from the edge. Sprinkle with the chorizo, cheese, jalapenos and red onions. Using the foil, lift the pizza back onto the grill. Grill until the bottom of the crust is charred and the cheese is melted, 2 to 3 minutes. Remove the pizza from the grill and top with the cilantro and avocados. Slice and serve with lime wedges on the side for squeezing over the pizza.