- ½ Cinnamon Spice Cali’flour Crust*
- 4 bartlett pears (can also use bosc or anjou)
- 1/3 c pomegranate arils
- 4 T walnuts chopped
- ¼ t ground cinnamon, plus more, if needed
- ¼ t ground nutmeg
- 4 t raw honey
- Greek yogurt (optional)
Prepare Pizza Crust:
Pre-bake the halved Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest a minimum of 10 minutes. Break up crust for crumble.
Toss crust crumbles, walnuts, cinnamon and nutmeg together in a bowl. Halve pears and core with a melon baller. Slice a small part off the backside of each pear half to create a flat surface (allows pear to rest flat on pan). Place halves on a baking sheet or baking pan, cored side up. Sprinkle each pear half evenly with crumble mixture (about ½ T) and pomegranate arils. Drizzle each half with ½ t of honey. Add more seasoning if desired. Place in oven to bake at 375 for 25-30 minutes or until the pears are tender. Remove from oven. Serve with Greek yogurt, if desired. Enjoy!
*Plain Cali'flour Crust maybe substituted, just adjust cinnamon and nutmeg seasoning.