Lou Malnati's Pizzeria

⚠️ Risks & cross-contamination

• The establishment is not a dedicated gluten-free facility. Ingredients and foods labeled gluten-free may be processed in a facility that uses wheat, and finished in kitchens where wheat is present.
• Several diners report careful handling by staff (gloves, dedicated pans, separate space, cleaning procedures) and successful outcomes, while others describe experiences with cross-contamination risks or gluten detected in some tests.
• A number of reviews highlight staff knowledge and willingness to adjust practices for allergies, but there are also cautions about shared equipment and differing oven practices across locations.
• Given the volume of recent positive experiences and the explicit non-dedicated status, celiac safety is strong but not guaranteed. If you choose to go, consider calling ahead to confirm the current safety procedures for GF pizzas and to ask about pan/oven separation and utensil handling.