I also host lots of parties, with men and their wives, all concerned about carbs, and they clear their plate, every time.
I just don't have leftover bones. None.
My secret...well it's a damm fine crust, thin, light and just a bit crunchy and the guests can't resist.
When I say light, I make my 12" pies around 170-180 grams.
When I say thin, it's almost as thin as I can stretch it.
When I say crispy, my wheel sings a bit as it cuts the bottom and the cornicione.
When I do dine out for pizza , for some very authentic Neapolitan pies, I look around at the other diners and my own plates, and I see bones everywhere.
Maybe it's not the guests.
Make those pies so good they can't stop eating.