Place the shirataki noodles in a colander and rinse well, about 30 seconds. Use clean kitchen shears to cut them in half.
Heat an 8-inch nonstick skillet over medium-high heat, 2-3 minutes. Add the rinsed shirataki noodles and dry-roast them for 1-2 minus, adding no oil to the skillet, until the noodles are visibly dry and make a squeaking sound when moved in the skillet. Turn heat off.
In a large bowl, whisk together the egg, parmesan, salt, pepper, oregano and garlic powder. Add the dried shirataki noodles and mix well.
Re-heat the same skillet you used to dry the noodles over medium-high heat. Brush with 1 teaspoon of olive oil. Add the shirataki mixture, spreading it evenly and pressing down. Cook, pressing down periodically with a spatula, until the bottom is golden-brown, about 10 minutes.
Invert the crust onto a plate, brush the skillet with 1 more teaspoon of olive oil, then slide the shirataki crust back into the skillet. Cook 10 more minutes on the second side, pressing down periodically, or until golden-brown and crisp. Remove onto a broiler-safe pan.
Heat your broiler on high. Top the shirataki pizza crust with pizza sauce, mozzarella and pepperoni (or anything else you like on your pizza). Broil for about 2 minutes, just until the cheese is bubbly.