Preheat the oven to 450ºF. Wash and dry the head of cauliflower. Cut off the florets and discard all stems. In a food processor or with a cheese grater, “rice” the florets to a fine, powdery consistency. In a microwave-safe bowl, microwave the cauliflower for about 4 minutes, until steamed. Spread the cauliflower on the cheese cloth or clean kitchen towel. When cooled, wrap up the cloth and wring out the liquid from the cauliflower (wring out as much as you can – this is an important step to make sure the crust is crisp and not soggy). In a bowl, combine the cauliflower, parmesan, mozzarella, egg, basil, garlic powder, salt, pepper, red pepper flakes, and optional flour. Mix thoroughly with a spoon or by hand. Place the parchment paper on 2 baking sheets and brush with olive oil. Form two 9″ crusts, placing each on separate baking sheets (use pizza pans or pizza stone if available). Bake for approximately 15 minutes, or until golden-brown. Remove from the oven. Add toppings of choice and return to the oven for another 5-6 minutes, or until the toppings are cooked and bubbly. Slice the pizza into wedges and serve.