In a medium bowl mix together pecan meal, flour, baking soda and salt. Mix in olive oil and egg white.
Add water one tablespoon at a time, mixing after each one until the mixture forms a soft dough. I used 3 total tablespoons, you may need more or less depending on the moisture in the pecan meal and flour.
Roll into a 2 inch round cylinder and wrap in plastic wrap. Make sure the dough "squishes" together and there are no air pockets in the middle of your cylinder. Chill the dough for at least one hour to let the flour hydrate completely. Or you can put into a zip to lock bag to freeze for days or weeks.
Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
Thinly slice the cracker dough and place the rounds on the baking sheet about ½ inch apart.
OPTIONAL: Cut the crackers slightly thicker than you want and press down with the bottom of a cup or even your fingers to help press the dough together and make a thinner cracker.
Sprinkle lightly with flaky sea salt, if using.
Bake at 350° until crackers are crisp on the edges, about 12-14 minutes.