I make homemade pizza fairly frequently. The dough keeps well in the fridge for a week or so and by making a full recipe and dividing it into eighths, I get six-ounce portions that are very plan-friendly (for plans that aren't low-carb, that is, though there are certainly some low-carb crust recipes out there to try).
I use a favorite local chef's recipe for my pizza crust; it's Andrea Apuzzo's
, and it's a tasty version of a thin, crispy crust. Any thin-crust recipe you like will do, though--they're all going to be pretty low-calorie. (Edited to add: no matter what recipe you use, put your kitchen scale to work and measure out your dough portions. If you just divide it up without measuring, you could be adding a lot of calories from extra flour on humid days. Baking with yeast is weird like that.)
I sometimes skip sauce and just use a layer of very thinly sliced tomatoes in lieu of it. Other times, I use this no-cook pizza sauce
I flatten a six-ounce round of dough into a circle about 10-12 inches in diameter, depending on how thin I want my pizza. Then I sauce/tomato it up, add my favorite toppings (lots of spinach, finely diced onions, feta, romano, and mozzarella cheeses), and toss it in the oven on a pizza stone.
It cooks in 8-10 minutes, tastes fantastic, and has anywhere from 500-600 calories for the whole thing, most of which comes from the cheeses and could be reduced if you aren't as much of a cheese-hound as I am. (The crust is 350 calories by itself if made with standard bread flour, so it's easy to figure up the rest from there.) I used to eat an entire one of these at a sitting, but lately I find that just too much food at once, so I eat it in halves and round out each half-pizza meal with a salad or small bowl of soup.
Another awesome thing about making your own pizza is that everyone in your household can make his/her own, meaning no whines from family members who may not want to eat "health food."