Hummus: Place all of the ingredients in a food processor or blender and blend until smooth. Add more lemon juice or peanut butter to taste. Salt and pepper to taste.
Stuffing: Place the softened cream cheese in a small bowl. Add the ranch seasoning and mix until combined. Set aside.
Crust: Place all ingredients in a large bowl. Mix well until a soft ball forms. Add more flour if the dough is too sticky. Turn out onto a floured board and knead for 5 minutes. Roll the dough out to approximately 12 (or two inches more than the pizza pan you will be using). Spray the pizza pan with cooking spray and place the crust over, letting the edges hang over the pan. Using a spoon, spread a thick layer of the cream cheese stuffing along the outer edge of the pan, and no more than 1/2 thick. With your finger, run a line of water beside the stufing mix, on the crust itself. Roll the extra edges over the stuffing and press down onto the wet crust to form an edge. The moisture will help to seal the edge to the crust and form a stuffed crust.
Spread the hummus evenly over the surface of the pizza. Lay the pieces of red pepper over the hummus and then layer the spinach on top. Next, lay the pieces of cooked chicken breast onto the spinach layer and then evenly spread the cheese over the pizza. Finally sprinkle with the Parmesan. Squeeze a thin drizzle of the ranch dressing over the top of the Parmesan. With a pastry brush or finger, rub the crust thinly with olive oil and with the cut edge down, rub with the garlic clove halves.
Place in the pre-heated oven and bake for 18-23 minutes, or until the crust is golden and cooked through.