Well I did have some reservations about this once I started making it. Once you add the egg the whole thing is very wet and sticky to work with. Once you mix the egg in a bit then you will need to get kneading with your hand. However this is only for a very short time and it dough'd up really well.
I think if it was going to be frozen, it may be better to do so just as a pizza base and then add the toppings once you take it out to use - so cook the base as per the first part of the recipe then may freeze it once cool enough?
A couple of observations from my first effort last night - make sure you put the toppings right to the edge. If you don't - and you have made the base thin, the edges will crisp and even burn before the toppings are hot and sizzly.
Also, if you are using a fan oven, as I was - and I preheated it - the pizza and base will take less time than the recipe says so may be worth knocking off a few mins and checking the base is not getting over done.
I used frozen garlic in my dough mix (you can buy it ready to sprinkle in many supermarkets) and it gives a lovely favour. For my toppings I used the rest of the mozzarella over the tomato puree, pepperoni, a few stray olives, and finished with a bit of smoked cheese.
OH was most impressed with the final result - which now means he eats more healthily too.
