In a medium saucepan over medium heat, add 2 cups of blueberries, sugar, and brown sugar. Mix until the sugar is dissolved. Blueberries will start to pop as they heat, this is normal.

In a small bowl, whisk together the cornstarch and water.

Pour the cornstarch mixture into the blueberries and stir until the sauce has thickened.

Add the lemon zest. Stir to combine.

While the blueberry mixture is cooling, prepare the crust. In a large bowl, combine the water, sugar, and yeast. Let the mixture rest for 5 minutes, or until the yeast begins to bloom and become foamy.

Pour half of the oil into the yeast mixture, setting aside the remaining oil for later.

Add the flour and salt, stir to combine. It should form a soft, sticky dough.

Transfer the dough to a greased bowl. Cover it and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.

Pour the reserved oil onto the prepared pizza pan. Transfer the dough to the pan and use your fingers to press it out to the edges, creating dimples in the surface of the dough with your fingertips.

Bake the dough for 10 minutes, or until lightly golden.

Spread the cooled blueberry topping over the crust.

In a small bowl, mix together the flour, sugars, salt, and butter.

Sprinkle the crumble topping over the blueberry topping, covering the entire surface to the outer edge.

Place the pizza back into the oven for 13-15 minutes, or until the crumble is golden brown.

Remove from the oven and let cool for 5-10 minutes. While the pizza is cooling, make the glaze.