You could do that but if you know in advance that you want to freeze your pizza the way that is usually recommended is to par-bake the crust, sauce and dress it in the usual manner, freeze the entire pizza, and then wrap it to go back into the freezer. In your case, you would put it in a vacuum bag. In any event, you don't want to go overboard with the veggies, or you can saute them, since the veggies can break down during freezing and lead to a soggy pizza when you finish baking it.
When you want to prepare the pizza, you do it like any other frozen pizza you get from the supermarket, i.e., go directly from the freezer to the oven.
If you decide to go the par-bake route, you bake the dough (skin) just until it sets and has a sand-like color, and no more. Otherwise, the crust will brown sooner than desired when you finish the baking of the pizza after it comes out of the freezer. You should watch the dough carefully during par-baking, especially for the possible formation of bubbles, and you should be prepared to pop them as they occur. You should also note that par-baking a crust results in some loss of flavor. So if you decide to go with par-baking, you will want to be sure that you let the dough ferment for as long as possible, typically 2 or 3 days. And you may want to add a bit more oil to the dough, or even butter or other flavor-enhancing ingredients (like Parmesan cheese, garlic powder, herbs, etc.). But go light with the flavor enhancements because too much can affect the dough's performance. The combination of a long fermentation time and the oil/butter or other flavor enhancers give the par-baked crust the most flavor it will ever have. I might add that the finished pizza, no matter what you have done to it to improve it, will not be as good as a freshly made pizza. But most people, unless they are real pizza aficionados, may not even notice.