In a large bowl, add quinoa flour, light buckwheat flour, psyllium husk powder and salt. Whisk to combine.
Add olive oil and work it in with your fingers until mixture resembles a course meal. Then add water and stir until dough is thoroughly combined.
Divide dough into four portions. Working with one portion at a time, shape dough into a flat disc, sprinkle both sides liberally with quinoa flour, then place disc between two pieces of parchment paper.
Roll out dough disc as thin as you can, sprinkling with more quinoa flour as needed to keep dough from sticking to parchment paper. Carefully remove the top piece of parchment paper, and sprinkle dough with dried herbs (optional).
Transfer bottom piece of parchment paper with dough onto a baking sheet or onto preheated pizza stone. Bake cracker for 7 to 8 minutes, or until edges begin to brown. Repeat with remaining portions of dough.