Pepperoni's

⚠️ Risks & cross-contamination

• The standard dough is described as being made with 100% natural wheat flour, which confirms gluten is present in the regular menu and implies cross-contamination risk unless strict separate workflows are guaranteed (which isn’t documented).
• The facility is not dedicated gluten-free, which generally means there is a non-zero risk for gluten exposure in close-quarters cooking and serving.
• While there are gluten-free options, there is no clear documentation of comprehensive cross-contamination precautions or guaranteed gluten-free preparation protocols.