I've been experimenting with "cooking" psyllium husks, and I came up the following recipe. I'm using Secrets of Psyllium from Trader Joe's - 100% pure psyllium husks.

2 tbsp psyllium husks
2 oz canned pumpkin (a bit more than 2 tbsp)
1 tsp truvia or other sweetner
pinch salt
lots of pumpkin pie spice or a mix of cinnamon, nutmeg, cloves (I didn't measure)
3 tbsp water

Mix ingredients. Line a plate with parchment paper and flatten the mixture on top. Microwave about 2 minutes (if you microwave it too much, it dries out). Let sit one minute.

Make sure to drink at least 10 oz of water with the cookie!!!

I'm going to play with adding about a tablespoon of oats and a bit more water, but if I eat more psyllium today, I will never be able to leave the bathroom, lol

The only real calories in the treat are from the pumpkin - about 20 cals. There are 35 calories in the psyllium, but they are mostly negligible because it's almost pure fiber.

I'm calling it a cookie because it looks like a large cookie, but if your expecting a cookie, you'll be disappointed. In terms of texture - it's not really like a cookie (there's no crispness), and it's not like pumpkin bread (it's chewier). It reminds me of Chinese mochi - kind of soft, yet still a bit chewy - a bit odd, but much easier to eat (IMHO) than drinking psyllium husk.

A bread-like product that is satisfying and filled with 11g fiber and a full day's supply of Vitamin A for 20 cals (55 cals if you count the psyllium) - I'm a happy girl

Sounds like a tasty way to get soluble and insoluble fiber for cheap (calories). For a flavor boost, try a little extract mixed in the water.

I wonder if there's a way to make a (pie) crust out of psyllium husks?

I may also try leaving out the pumpkin, adding savory flavors like garlic powder, oregano, and maybe parmesan, and baking it to see if I can get anything close to a pizza crust -I've done the spaghetti squash pizza crust thing, but I think I may be able to tweak this so it's closer to a bread style crust ;D

I'll bet the husks would make a delish garlic parmesan cheese 'chip' by add more substance to stand up to dips and sauces. You ought to open your own test kitchen!!