Add the flax seeds, chia seeds, and water to a bowl. Stir, refrigerate, and let them soak for at least 1 hour.
Preheat oven to 200 degrees Fahrenheit.
Remove the seed mixture from the refrigerator, stir in pepitas, salt, garlic powder, basil, oregano, and red pepper flakes.
Line a baking pan with parchment paper or a silpat.
Pour the cracker mixture into the pan and, using a fork or spatula, spread the mixture evenly and thinly across the pan. This takes some work, so be patient and be sure to get it as thin as possible without any gaps or holes.
Bake for 1 ½ hours, flip the giant cracker over and bake another hour. If your cracker wasn't spread thinly enough, you may need to bake an additional 15 minutes or more.
Break into pieces of desired size and store in a glass container to keep the crackers crisp. If you store the crackers in a plastic container or bag, they will soften with time.
If you opt to pair the crackers with the sundried tomato spread, simply toss the sundried tomatoes, basil, and olive oil into a food processor. Process for 3-4 minutes, scoop into a bowl, and spread over your crackers.