Preheat the oven to 325°F.
In a medium bowl, combine the almond flour, shredded cheddar, ground flaxseed, smoked paprika, garlic powder, 1/4 teaspoon of the salt, and black pepper. Add the egg and olive oil, then stir until a soft dough comes together.
Place the dough on a large piece of parchment paper. Press it into a flat disc, then lay a second piece of parchment on top. Roll the dough out to about 1/8-inch thickness in an even rectangle.
Remove the top parchment. Scatter the pumpkin seeds evenly over the surface of the dough, then gently press them in using the rolling pin. Sprinkle the remaining 1/4 teaspoon salt over the top.
Score the dough into small squares or rectangles using a pizza cutter. Transfer the parchment with the dough onto a baking sheet.
Bake for 20 to 24 minutes, until the crackers are golden brown and firm. Let them cool completely on the baking sheet before snapping apart. The pumpkin seeds add a gorgeous look and wonderful crunch.
