Preheat oven to 200°C/400°F. Mix all dry ingredients together.
Then add olive oil, rice pulp and water (if needed). It depends a little, how much liquid is left in your pulp. I only needed to add ½ tablespoon water.
Form into a ball and roll out on a floured surface or in between two pieces of parchment paper. I usually spread it over a whole baking tray, rectangular shape and 2-3mm / ⅛” thick.
Sprinkle with extra salt, if you like, and cut into small squares with a sharp knife or a pizza wheel. Prick each piece with a fork.
Bake for about 10-15 minutes. You might need to remove the edge pieces after 10 minutes, so they don’t burn.
Let your crackers cool down on a rack and store in an airtight container.