If you compare the same pizzas restaurant vs. homemade then sure, but learning to do it well allows you to modify everything to suit your needs. A really nice thin crust can be made with quite a bit less dough, which may then need a lot less cheese to saturate the dish. Just like that you've knocked down two of the most calorically heavy parts of a pizza!
Neapolitan style pizza baked at high temperature is actually extremely sensitive to excessive topping. Too much sauce or fresh mozzarella, and there will be too much liquid for the center of the crust to cook properly. I'll typically only use maybe 3 tbsp of tomato sauce, and aim for 50% of cheese coverage by area if using hand cut mozzarella cubes, or 80% coverage if shredded.
My typical dough recipe has 150g of flour and 5g sugar per pizza, which is about 550 calories. Let's say 250 calories of cheese. Raw tomato sauce isn't even worth counting. So 800 as a baseline for one pizza. Fully loading it with pepperoni might bump it up to 1000.
A few months ago I was trying to restrict myself to 1800 calories per day. We had friends over for pizza one night, and I decided to just not worry about it and gorge myself. I counted it all up before going to bed, though, and my daily intake worked out to be about 1900.
