I have celiac disease, so I appreciate the multiple GF crust options. They have protocols for GF pizzas, like putting them in a thin pan before going in the oven and a separate cutting station, but be sure to watch as your pizza goes down the toppings line. Someone almost cross contaminated mine before I stopped them. Then they gave me a bit of an attitude. My pizza took twice as long to cook as everyone else's, and it still seemed a bit under cooked. Might try them again and see if the result is any different.