I have celiac disease. It's nice having three crust options, and they have protocols to protect against cross contamination, like GF crusts go in a pan before the oven and a separate cutting station, but follow your pizza down the toppings line. Someone almost cross contaminated mine if I hadn't stopped them, and they gave me attitude about it.
Mine took twice as long as everyone else, and still seemed a little undercooked.
— Not very
— Gluten-free items are marked on the main menu
— Some
— Average