Let's get cracking on the crust. In a bowl whisk together flour, corn starch, baking powder, and salt. Set aside.
Using a stand or handheld mixer, cream together the butter and sugar. Don't rush this process. Give it about 2 minutes until the butter is nice and creamy. Next crack in the egg and add the vanilla and mix on medium speed until combined. Now add in the dry ingredients (flour, cornstarch, baking powder, salt). Mix on slow until combined. Once combined, cover with wrap and pop bowl into the fridge for 20 minutes and up to 24 hours. If you making more than 24 hours in advance let the dough sit out for 20-30 minutes before rolling out.
Preheat oven to 350F. Grease a 12 inch pizza pan with cooking spray or butter and remove dough bowl from the fridge. Dump out dough and using a rolling pin, or what ever you have, roll out the dough to fit the pizza pan. You can use your fingers to help with the process too.
Bake for 17–19 minutes or until the edges are very lightly browned. Avoid over-baking. Cool crust completely before decorating.