Preheat your oven to 400 degrees F. In a mixing bowl, combine olive oil, vegan buttery spread, and honey (or agave nectar). Stir in gluten-free flour blend and sea salt. Begin with 1/4 cup of water, mixing to form a dough.
If the dough is too dry, add more water a tablespoon at a time until it forms a cohesive ball. Be cautious not to add too much water.
Sandwich the dough between two sheets of parchment paper. Roll out to approximately 1/8 inch thickness, ensuring evenness to prevent uneven baking.
Peel away the top parchment layer. Transfer the bottom layer with the dough onto a baking sheet. Score the dough into 1.5-inch squares with a sharp knife, but do not separate them.
Dampen the dough lightly with water, smoothing it with your fingers. Sprinkle with sea salt or seasoned salt.
Bake for 15-20 minutes, until crisp, rotating the baking sheet halfway through. Watch closely to avoid over-baking.
Allow the crackers to cool completely on the baking sheet before breaking them apart. Store leftovers in an airtight container.
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