Preparation

• Preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper. In a large bowl, whisk together the amaranth flour, cornstarch, baking powder, sugar, chili powder, cumin, salt, and garlic powder. In a small bowl, whisk together 1/4 cup water and the olive oil. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until the mixture forms a crumbly dough, about 10 strokes. Knead and squeeze the dough in the bowl until it comes together into a smooth ball. (If the dough seems a bit crumbly and dry, add a sprinkle of water to bring the dough together.)
• Dust a piece of parchment paper with 1 tsp. of the remaining cornstarch. Place the dough on the paper and pat it into a rectangle measuring 4 by 6 inches. Dust the dough with the remaining 1 tsp. cornstarch. Cover the dough with a piece of plastic wrap and roll out the dough until it is 1/16 inch thick.
• Remove the plastic wrap on top, trim the edges of the dough, and cut the dough into rectangles measuring 2-1/2 x 1-1/2 inches. (Save and re-roll the scraps.) Using a bench scraper or spatula, transfer the crackers to the prepared baking sheets, spacing them closely together. Sprinkle the pumpkin seeds and cheese over the crackers, pressing firmly to adhere the seeds and cheese to the dough.
• Bake the crackers, rotating the baking sheets once from top to bottom and from front to back while cooking, until the crackers are browned at the edges and crisp to the touch (underdone crackers will be quite pliable when you try to bend one), 14 to 15 minutes. When crackers are completely cool, transfer them to an airtight container for up to 5 days.