Heat oven to 400°F. Line cookie sheet with cooking parchment paper or aluminum foil.
Remove crust from pouch; unroll on cookie sheet.
Sprinkle cornstarch over crust, leaving 1-inch border. Sprinkle 1/2 cup of the cheese on crust.
In medium bowl, stir drained tomatoes, garlic, pepper flakes and salt. Spread on crust, leaving 1-inch border. Top with remaining 1/2 cup cheese. Fold pie crust edge in 1 inch to form border. Brush edges with egg mixture.
Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes. Serve warm.