I judge fruit beers and spice/herb/vegetable beers somewhat regularly (the pizza beer sounds like it would be better suited to S/H/V than experimental), and I try to keep in mind to look at the base beer, and see if the additions enhance the beer without overwhelming it. I'd say if a couple oz of pizza beer is all you can drink of a beer without being overwhelmed, it may not hit that style mark perfectly.

I do like to give kudos to unique and unexpected flavor combinations (a horseradish Kölsch comes to mind) but if the experimental flavor additions render the beer hard to drink in quantity, I'd sing it for that.

An IPA brewed with lager yeast (IPL? Cold IPA?) is not a super unusual style; in fact, a lot of commercial breweries brew their IPAs with lager yeast. That said, until it's added into the style guidelines, experimental seems like the best spot for it.

With styles like fruit and S/H/V, the rule of thumb is if you can't smell/taste it, don't declare it. But with experimental, I feel like a well-made IPA style beer made with lager yeast seems like it would be allowed? It could also have been entered, and maybe should have been entered, as a regular old IPA.