\nIngredients:\n\n½ Cinnamon Spice Cali’flour Crust*\n4 bartlett pears (can also use bosc or anjou)\n1\/3 c pomegranate arils\n4 T walnuts chopped\n¼ t ground cinnamon, plus more, if needed\n¼ t ground nutmeg\n4 t raw honey\nGreek yogurt (optional)\n\n\n\n\nPrepare Pizza Crust:\nPre-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.\n\n\nPrepare Pears:\nToss 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!\n\n\n*Plain Cali'flour Crust maybe substituted, just adjust cinnamon and nutmeg seasoning.