Preheat oven to 425°F.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.

Add very warm water and oil; mix until well blended, about 1 minute.

Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.

Let dough rest at this point for 10 minutes.

In a medium, non-stick skillet, bring onions, water, 1 tablespoon olive oil, and salt to a boil.

Cover and cook until water has evaporated and the onions start to sizzle, about 8 minutes.

Uncover and reduce the heat to medium. Gently press the onions into the sides and bottom of the skillet.

Continue to cook without stirring for 30 seconds, then stir the onions and repeat, cooking for 30 seconds then stir.

If the onions begin to burn, add 1 tablespoon of water, as needed. Cook until the onions are well browned, about 12 minutes.

Roll dough on a floured counter to a 12-inch circle.

Place in greased pizza pan or baking sheet.

Form a rim by pinching the edge of the dough.

Sprinkle with crumbled goat cheese and garlic powder.

Drizzle with 1 tablespoon olive oil.

Bake for 14-18 minutes until the edges are brown.

Top with caramelized onions and drizzle with balsamic glaze.