In a large bowl, combine the almond flour, cauliflower flour, flaxseed powder, nutritional yeast, and salt. Mix well.
Drizzle in the olive oil, honey, and water. Use a fork to thoroughly mix the ingredients for 1 minute, forming a crumbly dough. Gather the dough together into a ball, divide into two, and form each half into a round disk. Let the dough rest for 10 minutes.
Meanwhile, position two racks in the center of the oven, and preheat to 300° F. Have two baking sheets on standby.
Place one of the dough rounds on a large sheet of parchment paper and place a second sheet of parchment on top. Use a rolling pin to roll the dough into a very thin layer, roughly 12-inches in diameter. Remove the top parchment and reserve it for a second use, then use a sharp knife to score the flattened dough into squares. Transfer the parchment with the dough onto one of the baking sheets. Repeat the process with the remaining dough, using the reserved parchment and the second baking pan.
Bake the crackers for 8 minutes, then carefully flip the crackers with a spatula, spreading them out as much as possible on the baking sheets. Return the pans to the oven in the opposite direction they came out in, as well as moving the bottom pan to the top position and vise versa. Continue to bake for 5 to 10 minutes longer, or until the crackers begin to brown slightly—if some crackers brown faster than others, remove them earlier as needed.
Let the crackers cool on the baking sheet for 15 minutes, where they will continue to crisp up.
Store the crackers in an airtight container for up to 4 days. Crackers can be re-crisped by placing them in a 250° F oven for a few minutes.
Makes 72 crackers