Preheat the oven to 350°F.
In the bowl of your food processor, add the chickpea flour, almond flour, nutritional yeast, sunflower seeds, salt, garlic powder, turmeric, onion powder, and rosemary. Pulse until combined.
Add the sourdough discard and the olive oil, if using. Pulse until a ball forms. Place the dough onto a large piece of parchment paper. Using a rubber spatula, scrape out any remaining pieces of dough.
Kneed the dough a few times just to make sure that the ingedients are well combined. Form the dough into a rectangle that is of even thickness.
Place another piece of parchment paper on top of the dough and roll out using a rolling pin. The dough should be thin, about ¼ of an inch or less.
Using a knife or pizza cutter, cut the dough into squares in the size of your choosing.
Place on a baking sheet and bake for 17-20 minutes until the crackers are golden brown. Remove from the oven and allow to cool before breaking apart. They will firm and crisp as they cool. Store on the counter in an air-tight container.