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I make my own pizza, and I always put stuff on the crust to make it interesting to eat in its own right. Usually I alternate little chunks of himalayan sea salt, roasted garlic, and black garlic every inch or so around the outside. Makes it into a sort of weird but tasty pretzel.
I have tried making stuffed crust pizza by folding the outside edge back over some cheese, but it always opens up while cooking in the oven. I don't know what the secret is to that shit. Maybe I should use staples?
Keep the seal clear of toppings and sauce, and use water to stick the crust to the base. Wet flour is a great glue, tomato sauce and cheese are not.
When I make my own pizza I use the spare sauce as a dip. Bit of olive oil and fresh basil over the whole thing makes the crust pretty much as nice as the rest.
Also for the stuffed I think you have to do more of a burrito roll type thing so that the edge is trapped by the weight of the stuffing.
I like to do new Haven style pies. With those there isn't much crust in the first place, so I try to spread the sauce as close to the edge as I can