TOAST THE SEEDS
1. Preheat oven to 350°F (175°C). Spread pumpkin seeds and sunflower seeds on a rimmed baking sheet in a single layer.
2. Toast for 8-10 minutes, stirring halfway through, until fragrant and lightly golden. Watch carefully—seeds can go from perfect to scorched quickly.
3. Transfer to a plate and cool completely. Reduce oven temperature to 325°F (165°C).

PREPARE THE DOUGH
4. In a food processor, pulse the cooled pumpkin and sunflower seeds until coarsely ground—you want texture, not powder. Some pieces should remain visible. Transfer to a large bowl.
5. Add the sesame seeds, whole wheat flour, spelt flour, oat flour, Parmesan, fine sea salt, garlic powder, smoked paprika, rosemary, black pepper, and cayenne if using. Whisk to combine thoroughly.
6. Drizzle in the 3 tablespoons olive oil and mix with a fork until the mixture resembles coarse sand.
7. Add the cold water and stir until a cohesive dough forms. It should hold together when pressed but not be sticky. Add water 1 teaspoon at a time if too dry.

ROLL AND CUT
8. Line two baking sheets with parchment paper. Divide the dough in half.
9. Place one portion between two sheets of parchment paper. Roll to approximately ⅛-inch (3mm) thickness—thin crackers crisp better. Remove the top parchment.
10. Using a sharp knife, pizza cutter, or pastry wheel, cut into uniform rectangles approximately 1½ x 2 inches. Do not separate the crackers yet—they're easier to transfer as a sheet.
11. Slide the parchment with scored dough onto the prepared baking sheet. Repeat with remaining dough.

FINISH AND BAKE
12. Brush the tops lightly with the remaining 1 tablespoon olive oil. Sprinkle generously with flaky sea salt and additional cracked pepper if desired.
13. Bake for 25-30 minutes, rotating pans halfway through. Crackers are done when golden brown at edges and firm to touch. Remove edge pieces as they finish if center crackers need more time.
14. Cool completely on baking sheets—crackers crisp further as they cool. Break apart along scored lines.