Preheat Oven: Preheat oven to 400°F.

Grind Seeds And Mix With Dry Ingredients: To a food processor, add ¼ cup (32 grams) pumpkin seeds and ¼ cup (31 grams) sunflower seeds. Pulse until ground. Transfer ground seeds to a large mixing bowl. To mixing bowl, add remaining dry ingredients and stir to combine. (If using any optional herbs, spices, seeds, and/or cheese, add them now.)

Prepare Then Chill Dough: In a separate mixing bowl, using a fork, mix together egg and melted butter. Transfer wet ingredients to bowl of dry ingredients. Using hands, knead together all ingredients until well-combined and a dough has formed. Roll dough into a ball (it may be sticky) and place on a parchment paper-lined plate, then transfer to refrigerator to chill for 10-15 minutes. 

Roll Dough: After dough has chilled, remove dough from refrigerator. Lay one piece of parchment paper down, placing chilled dough in the center of paper. Lay another piece of parchment paper atop dough and lightly press down. Using a rolling pin, roll the dough into an even layer about ⅛ inch thick. Remove and discard the top piece of parchment paper. Carefully slide a baking sheet beneath the parchment paper with the dough on top.

Form Dough: Using hands, form dough into a rectangle, gently pushing edges of dough against a knife to create straight edges.

Score Dough: Using a pizza cutter or sharp knife, score dough (do not cut all the way through) to form 24 crackers.

Bake: Transfer baking sheet to oven and bake crackers until golden brown, about 15-20 minutes. After baking, remove baking sheet from oven and cut crackers all the way through. Allow crackers to cool on baking sheet at room temperature for 30 minutes to harden and crisp up.