PREP: Preheat your oven to 375F, flip a large cookie sheet upside down, and line it with parchment paper. Then, if you haven't already, cube your vegan butter and place it in the freezer to chill.*

MAKE THE DOUGH: Whisk the flours, sea salt, and pepper together in a bowl. Cut in frozen vegan butter with a fork or pastry cutter until a rough, shaggy dough is formed. Add 1/3 cup cold water, stir, and then use your hands to bring the dough together in a ball. It may seem like it's too dry at first, but knead it for about 90 seconds before you add more water. If the dough still isn't coming together, add 1 Tbsp cold water at a time until it does.

Transfer the dough to your upside-down, parchment-lined baking sheet and use your hands to form the dough into a rectangle. Use your rolling pin to carefully roll the dough out until it is as thin as you can get it without breaking it. This part is super important, so it's worth it to take your time!

When the dough is completely rolled out, sprinkle the coconut bacon salt evenly on top and gently press it into the dough with your rolling pin or a spatula. From here, use a pizza cutter or knife to cut the dough into squares and place in your preheated oven for 15-20 minutes. Because the dough is so thin, be sure to check 'em every 5 minutes to make sure they don't burn.

Carefully remove your crackers from the oven and allow them to cool a bit before eating them. They will crisp up as they cool. Enjoy!