Amazing concept and a great place with a bubbly "college kid" staff. The pizzas are awesome and the toppings over the top. Problem is, they offer a gluten free pizza that is intended for "gluten free eaters" that do so by choice and not for celiacs. I would have no problem with this if they told the consumer this before hand, but there is no warning that they do not stick to the strict standards demanded for gluten free certification to limit cross contamination. I know this because I lost a day of work over being sick from their pizza this weekend. It seems they tried to think of everything by having a separate palate and storage area for their crust, but in actuality they do an awful job of implementing and are putting celiacs in danger of significant food related illness which is far greater than a simple upset stomach. Bouts of contamination can be debilitating for many and overall celiacs are at great risk for major inflammatory illnesses and intestinal lymphoma if they do not adhere to a strict gluten free diet, so we need all the help we can get.
Gluten free pizza review:
The crust itself is not appetizing, though I have had worse. The redeeming qualities are that they have vegan daiya cheese (most celiacs and surprisingly most Americans are lactose intolerant) and really amazing toppings.
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