Using a large bowl, combine flour and salt. Add oil and water; mix until well combined.

Knead dough for 5-6 minutes, or until smooth and well combined. Cover lightly with plastic wrap and let rest for 30 minutes.

Preheat oven to 475°F.

Line a baking sheet with parchment paper; dust parchment paper with flour and set aside.

In a small bowl, whisk together sour cream, milk and nutmeg; set aside.

Using a small skillet, cook bacon until lightly crispy. Remove bacon from pan and set aside.

Place sliced onions in skillet with bacon fat. Cook for 3-4 minutes, or until onions begin to soften.

Divide dough into 2 equal-sized portions. Working with one piece at a time, roll dough until very thin (1/8”). Place dough on prepared baking sheet. Repeat process with remaining piece of dough. Dock (poke holes with fork) both pieces of dough.

Divide sour cream, onions and bacon evenly over two pieces of dough.

Bake on lowest rack of oven at 475°F for 8-12 minutes, or until edges are golden brown and toppings are crispy.

Cut into slices before serving.