Preheat oven to 375°F convection.
In a larger mixing bowl, whisk together flaxseed, cassava flour, and sea salt.
In a medium bowl, whisk together canned pumpkin and olive oil.
Add wet ingredients to dry ingredients and mix with a sturdy spatula.
Flip over three baking pans to use the underside of them for baking. Cut parchment to size for each pan.
Form mixed ingredients into ball of dough with your hands. Divide into three equal sized balls of dough and place one on each piece of parchment paper.
Flatten into a disc and cover with plastic wrap. Roll dough to roughly match size of baking sheet.
Bake at 375°F convection for about 17 minutes or until edges are just turning brown and slightly crispy.
Enjoy!