Lou Malnati's Pizzeria

⚠️ Risks & cross-contamination

• Facility status: Not a dedicated gluten-free facility; gluten-free dough is gluten-free but processed in a wheat-using facility and finished in kitchens with wheat products, implying cross-contact risk.
• Variability in practices: Many diners report precautions (separate utensils, pans, dedicated handling) and staff who are knowledgeable, but some reports mention shared ovens or non-dedicated prep areas.
• Recent signals: Positive recent experiences exist, but there are also negative or uncertain notes (including tests suggesting gluten exposure in at least one case). This means the risk cannot be eliminated entirely.
• Practical takeaway: If you have celiac disease, explicitly ask about current kitchen practices for GF prep, request separate utensils or cutting tools, and confirm whether the GF pizza is prepared in a separate area or in a dedicated pan before ordering.