• In a large bowl, combine 1 cup lukewarm water, maple syrup and instant yeast. Let stand 5 to 10 minutes or until mixture is foamy. (Note 1)
• Add the oil, flour, oat bran and mix everything well with a wooden spoon or a silicone spatula to obtain a homogeneous dough. If the dough seem too dry, add 1 or 2 additional tbsp of water.

  You can also use a mixer with a kneading hook at minimum speed.
• Knead your dough by hand in the same bowl or on a floured surface for about 5 minutes. You need to knead it until it is soft and elastic. An elastic dough slowly springs back into shape when lightly pressed.

  You can also knead the dough using a mixer fitted with a kneading hook. Knead the dough on low speed for about 3 to 4 minutes.
• Place your ball of dough in a clean, lightly oiled bowl. Gently roll it around the sides of the bowl to coat it in a thin layer of oil and cover the bowl with plastic wrap or a clean towel.

  Let dough rise at room temperature for 1 hour or until doubled in size. (Note 2)
• Degas your dough and separate it into 2 equal parts. Depending on your needs, you can separate your dough differently.

  From this step, you can choose to freeze it or use it immediately. The following steps are for informational purposes. (Notes 3 and 4)

If freezing

• If you want to use all of your pizza dough immediately, skip to the next step.

  To freeze pizza dough, form one or more round balls of dough, coat them with a thin layer of olive oil and wrap them individually in plastic wrap or a resealable bag, taking care to remove the most air possible. This dough can be kept for about 3 months in the freezer.

If baking

• Preheat the oven to 400℉ (200℃).
• Use a ball of dough and shape it into a disc about 12'' in diameter. You can form a crust by lightly pinching the edge.
• Place your desired toppings on your dough, such as low sodium pizza sauce, vegetables, a source of protein, etc.

  For a crispier crust, I suggest brushing a small amount of olive oil on it. (Optional)
• Bake for about 20 to 30 minutes, until the crust and toppings are cooked through. The temperature and cooking time may vary depending on the filling chosen and the thickness of your dough.