Why is Pizza Hut breadstick seasoning and garlic butter not a botulism risk?
http://nchfp.uga.edu/how/freeze/garlic_oil.html matches the USDA statements I have seen which says for home use, garlic oil should be made and used fresh, stored at 40 degrees for no more than 4 days.  That of source addresses only the safety issue and if botulism is considered a risk or not.  As Jent suggests, garlic powder, may be an option, or even dried garlic which rehydrates in the oil might be a safer option.  Commercially available garlic oils tend to be considered shelf safe, but those have been likely heat and pressure treated, possibly chemically treated to make is safe, but attempts at this are not recommended at home.  

The USDA recommendation I have seen is to mix the garlic and oil and then freeze that in cubes or sheets.  The claim is this will remain semi-pliable, but when I have done it, it froze fairly hard but soft enough I couple cut pieces off to use.  It worked fairly well for me.

I have seen sites claim that storing fresh garlic in oil is safe, but the USDA disagrees.

ETA: On the question of if it is safe to use powered or dehydrated garlic to make garlic oil:  From my looking around, I could not find an authoritative yes or no.  Others might have more luck.  Dried itself is considered safe as everything I found said botulism cannot survive low moisture. But the spores can.  There seems to be disagreement of weather oil provides the moisture needed for the spores to activate though.  Commercially treated product likely is subjected to higher temperatures and treatments to cover this, but that is a statement of likelihood, not something I found lab statements to back.  Also, the type of oil may matter.  I would think that a high quality olive oil might be more susceptible to growth as it is a pure vegetable extract, than would a refined and heat treated oil.  But again, that is just using my logic, not backed by tested evidence.  

I have purchased commercial garlic infused oils, and personally, I would go with the frozen or freshly prepared.  The commercial versions had clearly been heat treated as the garlic flavor was barely perceptible for the amount visibly in the oil.  But I like a strong garlic flavor, not subtle.