Use the sourdough starter straight from the fridge, or freshly discarded. Add it to a medium size bowl and whisk in the warm water.
Sprinkle the psyllium husk powder onto the top of the starter and water and immediately whisk these ingredients well ... to prevent the psyllium clumping.
Add cottage cheese and olive oil to the starter mix and whisk until completely combined.
In a medium bowl combine the millet, tapioca and sorghum flours. Add the baking powder, baking soda, salt, hempseeds and nutritional yeast. Whisk to combine.
Add the flour mixture to the wet ingredients in 2 or 3 portions, mixing well each time.
Adjust the texture if it feels too dry, add a splash more water if the dough is too sticky.
Let the dough rest for 5-10 minutes to hydrate fully. Place the dough into a covered bowl in the fridge overnight or roll out the dough and bake it the same day.
Place the dough on a piece of parchment paper that is dusted with flour and roll out into a rectangle, about an 1/8 inch thick.
Evenly spread the pumpkin and sunflower seeds on top of the dough. Top with extra nutritional yeast, salt and pepper.
Cut the dough into squares with a large knife. Gently separate the squares with the blunt edge of a knife to open up a slight gap between each cracker.
Preheat the oven to 425℉ and bake for 8–10 minutes.
Reduce the heat to 350℉ then bake 12 -15 minutes more. or until the crackers are brown on top and crispy on the edges.
Cool the crackers before storing in an airtight container for a week
If the crackers start to lose their crunch just re-crisp them in the oven at 350℉ for 5-10 minutes.