Your Pie Pizza

⚠️ Risks & cross-contamination

• The facility is not dedicated gluten-free, so there is inherent cross-contact risk from shared ovens and lines.
• The policy notes that trace amounts of flour may be present in toppings; staff can, upon request for an allergy, relocate prep to a back area and use gloves and dedicated utensils, and pizzas may be baked in aluminum trays to minimize gluten contact.
• The most important caveat is that no facility can guarantee zero cross-contamination due to flour exposure in the environment, even with precautions.
• Practically, many guests report successful avoidance of reactions when ordering as an allergy and following the back-prep process, but there are occasional reports of adverse experiences when safety steps weren’t followed or during busier times.