Quote from dbphoenix:
If pizza's a problem, try frying grated (not ground) parmesan cheese in a 8"-10" skillet over med/lo heat and using that for your crust. You can't glop marinara on it, but you can spread a thin layer of thickened sauce along with whatever meats and cheese you like and stick it under the broiler to melt everything. Or you can make a white pizza with no tomato sauce at all.
Another alternative is a thin-crust, deep dish pizza. The ratio of meat and cheese to crust is much higher.
As for beer, don't waste the carbs on junk. I treat myself to an occasional porter or stout or brown ale, but I'm not going to spend whatever carb allowance I might give myself on stuff like Bud.