Combine flaxmeal and 3 tablespoons very hot water in a small bowl until a slurry is formed; set aside.
Combine flour, whey protein, and salt in a large mixing bowl or bowl of a stand mixer. Combine yeast, olive oil, sugar and 1/2 cup warm water in a medium bowl or measuring cup. Allow to rest for 3 minutes for yeast to activate. Add yeast mixture and flax slurry to flour mixture; mix until dough comes together in a ball. If dough is too dry, add enough water to for a tender, pliable dough. Set aside, covered, to rest for 1 hour.
Preheat oven to 450°. Roll dough out to desired thickness; transfer to pizza stone or baking sheet. (i roll mine out directly onto lightly floured baking sheet.) Brush olive oil over entire dough and sprinkle evenly with garlic powder.
Sprinkle dough evenly with shredded mozzarella cheese and Parmesan cheese. Top evenly with bacon and pear slices. Bake at 450° for 12-16 minutes.
Drizzle pizza evenly with oil. Boil vinegar in a small saucepan until it thickens a bit. Top each pizza slice with 1/4 cup arugula and drizzle with balsamic reduction.