Preheat oven to 350 degrees F.

In large mixing bowl, combine riced cauliflower, cassava flour, avocado oil, seeds and salt. Use hands to squeeze mixture into dough and roll into ball.

Lay sheet of parchment paper on baking sheet. Place cauliflower dough in middle, then place another sheet of parchment on top. Press to flatten ball. Use rolling pin to roll out until thin, about ⅛-in. thick. Remove top parchment paper and use knife or pizza cutter to cut it into 1-in. squares. Separate them so there is a little space in between each one.

Bake 10 minutes, then flip and bake on other side for 10 minutes. Remove from oven (turn oven off).

If crackers are quite thin and already starting to crisp, let them cool down on the counter for 10 minutes to further crisp up. If they are on the thicker side and are still a little soft, put them back in the oven (which is off) and let them cool in there for 10-15 minutes, to perfectly crisp up.