Lou Malnati's Pizzeria

⚠️ Risks & cross-contamination

• The facility is not dedicated gluten-free, and finished in a kitchen where wheat products are present, which introduces cross-contamination risk.
• Official allergen information confirms this, indicating GF dough is produced in a facility that uses wheat and finished in a kitchen with wheat items.
• Despite the above, multiple recent diners report effective cross-contamination precautions (separate pans/utensils, dedicated handling for allergy orders) and no adverse reactions. As with any shared-kitchen setup, vigilance and explicit communication about your needs are essential.