No vacuum sealer, Cliff.
Just press the air out of the Ziploc bags instead?
If I remember correctly, room temperature (or near room-temp) items like meat will shrink the bag around the product after it freezes. I would assume the same can be said with dough?
EDIT: The pizzas came out pretty good considering we used Neese's Liver Pudding for a topping (including some ham slices).
EDIT 2: Looks like others like liverpudding (or livermush) pizza too!
Might try this too...
Bob Garner’s Livermush Shepherd’s Pie