1 c. minus 1 tbsp. flour
3/4 oz. oat bran
1 pkg. active dry yeast
1/2 tsp. sugar
1/2 tsp. salt
1 tbsp. + 1 tsp. vegetable oil
1/4 c. + 2 tbsp. warm water
3/4 c. part skim ricotta cheese
1/2 oz. grated Romano cheese
2 oz. part skim Mozzarella cheese, shredded
1 lg. garlic clove, thinly sliced
Salt & pepper to taste

To prepare dough, in food processor fitted with steel blade, combine flour, oat bran, yeast, sugar, and salt with machine running, add 1 tablespoon oil and water. When dough gathers into a ball, pulse 20 times to knead. Spray medium bowl with non-stick cooking spray. Place dough in prepared bowl; turn to coat top surface. Cover with plastic wrap and let rise in a warm draft free place until doubled in size, about 30 minutes. Place ricotta in strainer lined with paper towel, let drain 15 minutes. Preheat oven to 425 degrees. Spray 10" pizza pan with non-stick cooking spray. Punch down dough and place in center of prepared pan. With fingers press dough into a 10" circle. In medium bowl combine drained ricotta and Romano cheese. Spread over dough to within 1/2" of edge. Sprinkle with shredded Mozzarella, garlic, salt and pepper. Drizzle with remaining teaspoon of oil. Bake about 20 minutes, until crust is browned and crisp. (Cover with foil, if crust browns too quickly.)