Absolutely. Even if I make pizza from scratch with whole wheat flour and homemade sauce, the amount of vegetables I can reasonably put in/on it is so limited. If I want to mimic a typical pizza as it is served in Germany, I need about 2 mushrooms for the whole thing. Even with the sauce, there is just so much sauce I can put on the dough - and so many veggies I can put on it - before it just becomes a soaky pie. And this is nowhere near a ratio I can really approve of. Our usual dishes consist of 50-80% vegetables. With pizza, I feel like we are just eating 50-80% dough.

Just because whole wheat is good, tomato sauce is good, veggies are good, and a bit of cheese is good, doesn't mean the combo of it is anywhere near balanced and healthy. We usually balance it with a huge salad but honestly we just don't like filling up on bread/dough, so we rarely eat pizza.

If it's homemade (including the sauce) on thin crust of proper bread dough (again, homemade, without adding too much salt) and you're generous and careful with the toppings (avoiding salty and/or highly processed stuff), the only inherently imbalanced thing is the cheese (which is excessive for something with such a high proportion of saturated fats).

Even the carbs in the pizza base if you go for thin crust are actually less than, for example, in a sandwish.

Then again, homemade pizza done from scratch including the sauce and the bread dough takes more than an hour to make, so people overwhelmingly buy pizza already make (or at least ready to bake), and then it's loaded crap because you really can't trust industrial food.

Also even for homemade there is a tendency to add as toppings tasty stuff like pepperoni, which is industrially made for example for preservation it's loaded with either nitrites (which increases the risk of colon cancer) or salt (which increases the risk of cardio-vascular problems)

Yeah, so basically, a personal, pepperoni and mushroom flatbread pizza, and a salad, and like, a fistful of grapes or an apple.

That's a reasonably healthy meal, provided you can keep the grease from the meat and cheeses to a reasonable level.

You could also replace salad with just... peas, carrots, beans, whatever, maybe you go with a mango or orange or something for the fruit, who knows.

And of course, if you make/acquire the ingredients for making your personal pan pizza, you have a lot more options for tweaking their nutritional content.

The whole wonderfulness of pizza is that its basically a blank canvas, that tends to work well if you can balance flavor profiles.

Toss on some mushrooms, spinach leaf, and a bit of ground beef or sausage and you're good to go.

Everybody needs a goal to aim for, so I make sure to keep well away from reaching it so as not to lose it as a goal.

Traditional pizza isn't all that high in carbs. The US style pizza pies are.

My homemade pizzas are always a mountain of toppings. I usually go with bell peppers, mushrooms, fresh onions cut in rings, and (un)canned tuna. Sometimes artichoke if I come by it, and/or olives if I have em around. Finish with mozzarella.. now I'm hungry :(