Swap the flaked wheat with Wheat Malt. Such a small amount of Munich won't have the power to convert the flaked wheat. But you get the same effect - enhanced foam retention - from the Wheat Malt as the flaked variety, as well as sufficient diastase to convert other stuff.
Which, well, you don't really need. Crystal doesn't need converting, and Munich converts itself. Anyway.
Also, reduce significantly the proportion of Crystal malt. You're over 20%, and much more than 10% risks, even in robustly-hopped beers, being too much. If I were you, I'd drop the Crystal to a pound and up the Munich to a pound for a little more malt-based balance. I like IPA to be fairly balanced, and I like that balance to be malty; using Crystal will just make it sweet.
I think your hops schedule is really nice. I concur that adding that last quarter-ounce of Simcoe certainly won't hurt anything!