Place the self-rising flour and Greek Yogurt in a large mixing bowl. Using a wooden spatchula or clean hands, gently fold the two ingredients together until a sticky dough forms.
Transfer the dough to an oiled cast iron skillet. Spread evenly across the skillet, creating your pizza crust. Top with beer-braised onions, shredded Swiss and parmesan cheeses. Bake in a 500F preheated oven for 16 minutes, or until cheese is melted and browning.
Slice and serve immediately with a drizzle of balsamic glaze, arugula and red pepper flakes.
Recipe by Slice of Jess at https://sliceofjess.com/pizza-bianca-with-beer-braised-onions-and-balsamic-glaze/