Skip to main content

Lobster Roll Pizza

Lobster pizza
Lobster Roll Pizza

The following recipe and photography is courtesy of Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.

What do you think when you think of lobster? It’s very possible that a few of the words that come to mind include indulgent, expensive, and special occasions. Well, I’m here to tell you only two of those descriptions are correct! You can have an indulgent date night dinner without shelling out the big bucks.

Lobster Roll Pizza with Bowl of Mixed Greens

My Lobster Roll Pizza is both indulgent and special. You’ll only need a few ingredients and maybe some extra romantic touches like candles and flowers to make a special meal for your special someone, or just yourself if you like! This pizza is so good you may have to make two so that you can have one all to yourself. Thankfully, Heinen’s Cauliflower Pizza Crust comes with two in a box to make all of our personal pizza dreams come true. Just pick up a few other ingredients and follow the simple steps below to make an indulgent meal that will make the ones you love feel extra special.

Lobster Roll Pizza Personal Size Slliced

Lobster Roll Pizza


For the Herb Butter Pizza Crust

  • 2 Heinen’s Cauliflower Pizza Crusts
    2 Tbsp. butter
    1 ½ Tbsp. celery salt
    1 Tbsp. garlic powder
    1 Tbsp. oregano

For the Garlic Mayo Dressing

  • 1 Tbsp. fresh garlic, minced
  • ½ cup mayonnaise or Greek yogurt
  • Juice and zest from 1 lemon
  • Salt to taste


  • 1 ½ – 2 celery stalks, chopped
  • 3 cups arugula
  • ¼ cup fresh basil, chopped
  • ¼ cup green onion, chopped
  • 1/3 cup pine nuts
  • 2 cup fontina cheese, shredded
  • 1 cup cooked lobster meat, chopped


  1. Preheat oven to 425°F.
  2. Melt butter in a microwave-safe dish for 20 seconds. If it’s not completely melted, give it a good stir. Add your celery salt, garlic powder and oregano  (add ½ Tbsp. red pepper flakes for extra spice, if desired.)
  3. Brush the butter mixture all over your cauliflower crusts and up to edges. Place crusts on a baking sheet lined with parchment paper.
  4. Bake for 10 minutes at 425°F until the edges start to turn golden brown. Baking your pizza crusts before adding the rest of the toppings will give your crusts a little more crunch and fluff so they don’t get saggy and soggy.
  5. Remove your crusts from the oven and let cool for a couple minutes. While your crusts are cooling mix the mayo dressing ingredients and spread over each of your pizza crusts.
  6. Top each pizza with 1 cup of shredded fontina cheese. Add the cooked lobster meat on top of the cheese.
  7. Place pizzas in your oven and let cook for another 5-7 minutes until the cheese is melted.
  8. While your pizzas are baking, mix the greens for your lobster roll pizza toppings. Remove pizzas from the oven and top with fresh arugula mixture and an extra squeeze of lemon.

Note: This pizza pairs very nicely with a glass or two of Souverain Sauvignon Blanc, which you can find in the Wine Department at your local Heinen’s. What’s better is that it’s typically under $10!

Lobster Roll Pizza with Wine Bottle

The Bite Size Pantry, Lauren Schulte
By Lauren Schulte
Well hello there, I’m Lauren and I love food! Keeping meals simple, satisfying and accessible to all is the main purpose behind my cooking, but I always add a touch of creativity and uniqueness.I’m a family-taught cook and food is one of my greatest passion in life, but I suppose there is a little more to me than just food. I am a fur-mama to two wonderful rescue pups, Herbie and Nelly and our cat Grayson, who are all part of The Bite Size Pantry household. They love to be with me in the kitchen and they make the cleanup process a whole lot easier. Thanks to the wonderful internet world I’ve been able to pursue my dream of cooking. Sometimes it seems like a lot, but I just love food and I really love sharing that love with others who love it too.

Be the first to leave a review!

Your name will be displayed if entered. Email address will not be published.
Required fields are marked *

This site is not optimized for your current browser (Internet Explorer 11).

Please switch to one of the following browsers for a complete viewing experience:

Chrome Logo Chrome Firefox Logo Firefox Edge Logo Edge