First, cut up the cauliflower florets. Blanch in boiling, salted water for 3-4 minutes. Pulse in a food processor with the garlic cloves until a coarse meal forms. You won't want to blend it so long it becomes a paste.
Spread the cauliflower meal out onto a baking sheet lined with paper towels. Place paper towels over the top, and press to remove as much moisture as you can.
In a bowl combine the cauliflower with the egg, cheeses, oregano, and red pepper flakes. Stir to combine. Place the mixture on a baking sheet lined with parchment paper. Gently press into your desired shape, as thin as you can get it without leaving holes in the crust. Sprinkle a little salt and pepper over the top. Bake at 450°F for 15-20 minutes, until the edges begin to brown.
Once the crust is baked, add your toppings. Bake for an additional 5-8 minutes until the cheese is melted and bubbly. I like to add fresh basil just after baking.