@Sam’s mention of falling asleep in the middle of post-meal pizza dosing reminds me of something we often do these days. I am sure most everyone is aware of it, though!
Pizza is a treat for teens. But dosing for a commercial pizza is always a risky deal for us. So we often make pizza at home that has very little dosing risk, and tastes great.
The reason why commercial pizza is so hard to dose for is because it has enormous amounts of carbs, large amounts of proteins (cheese + meat), and enormous amounts of fat (cheese + oil). But Italian-style pizza has a lot less cheese and meat, and is delicious. So, at home, we often make our own pizza as follows:
use either premade or homemade crust. but use a recipe/ crust that does not have a LOT of oil
make a large amount of tomato sauce from fresh tomatoes, using little olive oil, and plenty of garlic, onion, and herbs
add other vegetables as wished for
add some strongly flavored meat (not much)
sprinkle strong cheese, such as Parmigiano, but in very limited quantity. You can get away with it because the taste is strong, in particular if you add it at the very end, just early enough to melt it.
The resulting pizza has plenty of carbs, but not an excessive amount oil or protein (the amounts the trigger special bolus procedures), and is very easily dosed for. It is delicious! I can post an actual recipe if anyone wishes, but the general principles listed above work every time for us.
We still occasionally get commercial pizza (typically Costco, because it’s so easy to pick up, 5 minutes from the house), but not very often, because much of the compulsion for pizza is taken care of by our easy-dosing version.