Preheat oven to 425F

In a large bowl, combine crust mix with warm water until well blended. Knead dough into a smooth ball, about 2-3 minutes. Cover and let rest for at least 15 minutes.

Meanwhile, heat oil in a large non-stick skillet over medium high heat. Sauté onion for 1 minute; add eggplant, cumin, cinnamon, and chili flakes and cook further 3 minutes. Stir in both pouches of pizza sauce and diced feta. Set aside to cool.

Cut dough into 6 equal pieces. On a lightly oiled surface; press or roll each piece into a rough 8-inch oval. Spread 1/6 of eggplant filling onto centre of the oval dough; leaving a ½ inch border. Pinch the dough together at opposite ends to create 2 tapered ends. Repeat the steps with remaining dough. 

Place pizzas onto a large parchment lined baking sheet and bake for 15 minutes.

Drizzle with yogurt, and sprinkle with pomegranate arils, pistachio and mint to serve.