Unless the looks is important, or space, I would say no. A Kamado is a compromise tool. Good at a number of things, great at none. I say this from owning one for about 4 years now (not a KK) plus a number of other grills and smokers that I have owned much longer.
First off, I don’t think they are much better than OK smokers. I much prefer the flavor off a stick burner, and even most pellet and charcoal grills do better than a Kamado due to higher airflow. Sure they hold a stable temp really well, but that makes pretty graphs but not flavor and bark.
As a grill, they work great, but the 37.5” Weber Ranch is bigger and works as well or better for any grilling task I can think of.
As a pizza oven, they are OK once you get a setup and recipe that works for you, but the ergonomics are poor. You are much better off with a pizza oven with an open door so you can watch. This is especially true for Neapolitan style pies that cook (or burn!) super fast. I have done 900+ degree pizza cooks in my Kamado, and while it works, I don’t recommend it. I really would not recommend it for a Kamado that size! It will work better for something like a modified NY style cooked at 550-650, but still not nearly as easy as a pizza oven.
So, for the cost of one large KK, you could get a grill, smoker, and pizza oven that all do their jobs better.