I've seen pizza peels with a raised backstop
that helps to keep the pizza on the peel.
IMO it would be like going through life with training wheels.
Practice until you master the technique of using a traditional peel and be proud of your accomplishment.
P.S. A home cook can usually get by with a cookie sheet turned upside down and sprinkled with a little corn meal to get the pizza into the oven. The same cookie sheet and a pair of tongs or small spatula to remove it from the oven.