Cream the butter and sugar until as white as possible.
Add vanilla, lemon juice and egg, beat.
In a separate bowl whisk the flour and baking powder so that it is well combined
Add half the flour to the creamed ingredients, mix on low speed until combined, add the second half of the flour and mix on low speed until combined.
Cover the dough in the mixing bowl with cling wrap or beeswax paper/wrap, chill for 30 mins.
Place a ball of dough between 2 sheets of baking powder, or on a floured board. Roll the dough to approximately 6mm thick. I find that half of the dough makes a great sized pizza base.
Shape the cookie base into an egg shape with your hands.
Bake your sugar cookie pizza base at 160 degrees celsis for 15 minutes, it should be lightly golden on the underside and edges when it is ready.
Cool completelty before icing, and decorating with fruit