Preheat the oven to 450˚F (240˚F). Line a baking sheet with parchment paper.
Add the cauliflower to the bowl of a food processor and pulse until it becomes the size of rice. Transfer the cauliflower to a microwave-safe bowl and microwave on high for 3 minutes, or until it begins to steam. Remove the cauliflower and place on a clean kitchen towel. Wrap the towel around it and squeeze out as much liquid as possible; wait for the cauliflower to cool a bit if it's too hot to handle.
Transfer the cauliflower to a large bowl and add the oregano, garlic powder, red pepper flakes, salt, Parmesan, and egg. Stir to combine.
Transfer the mixture to the baking sheet and use your hands to form it into a round disk, ½-inch (1 cm) thick and 10-inches (25 cm) in diameter. Bake for 25-30 minutes, or until the crust begins to brown.
Top the crust with your desired toppings and bake for another 10 minutes.