I do not know if the yeast argument is correct (feel free to correct me though) but yeast works usually at room temp or in a fridge. And the yeast puts air pockets into the dough. Well yeast is killed when it goes into the oven regardless of anything.
So yeast is really only acting before the crust is cooked.
So couldn't yeast be added to frozen pizza dough let sit out for yeast to do its mojo then frozen, when cooked it would be identical yeast mojo'd to normal pizza.

Or am I missing something?


And kinda off topic, I usually by the small personal frozen pizzas when they are on sale buy a ton of em for like $1 each. Then I usually buy cheese and other toppings to throw on top. Makes it semi decent.