I love this location the staff is super friendly and will even ask you if it's due to allergy. They change their gloves, get clean spoons and have designated bins for the sauces used on the gluten free pizza. The staff is really knowledgable this location does a great job of having an informed staff and I always feel welcomed regardless of how picky I get. Everything used in your pizza from utensils to the cooking pan is designated gluten free.
On the night we went, my wife tried ordering her gluten-free pizza. However, they kept insisting that they put on the tomato sauce that they put on regular dough. We kept telling them that that's cross contamination but they wouldn't listen. So we waited 30mins and we just walked out. Very frustrating. Not going back there again ever!
Very careful staff with regards to gluten issues. Gluten free crust was surprisingly tasty. Individual pizzas made to order. Try the herb butter!
Not Celiac friendly. They are no longer allowed to put the pizza in the oven on a separate pan. Though this is on a separate side of the oven they brush, it doesn't seem safe. This was described to me after I ordered my pizza, and I wound up just eating the toppings. Would be fine for a non-celiac person, or someone who's just sensitive.
Can't rate this high enough!Amazing GLUTENFREE yummy pizza!Super knowledgeable staff!
Gluten free crust and daiya cheese available. Prepared in the same area and cooked in the same oven as the other pizzas but they were very accommodating. They offered to clean the prep area, wear new gloves, and used fresh ingredients from under the counter from different containers. I asked for them to cook it on a pan. Ask for the manager if in doubt.
I felt safe eating here. Your pizza is prepared right in front of you. The employees changed their gloves before making my food. The gluten free crust and pizza sauces are kept separate so there is verity little chance for cross contamination. All of the toppings are gluten free except for meatballs and Alfredo sauce!
It's always refreshing when the staff are knowledgable and careful about food allergies. As previously stated, offered to change gloves and use different utensils. Vegan cheese was covered to make sure cross contamination did not occur. Very friendly, helpful, and affordable!
Yummy . Had the most delicious gluton free pizza here today . The crust was just right & u can pick your toppings. My husband & I shared one with different toppings on each half . The guy who served us was very informative, friendly & professional. We will be back . Highly recommend here .
Nice GF pizza crust. They did change baking trays for the GF crust. Not super knowledgable about what was and wasn't GF as far as the topping were concerned. The only topping I'd have been concerned about would have been the meatballs and possibly the sausage. Crust was okay... Not the greatest, but not bad.
There's one of these in Ann Arbor. So glad they opened one here in GR. The pizzas are really good and affordable - put whatever you want on them! The service here and workers are super chill and nice. They will offer to change gloves and utilize separate utensils to make your pizza. Although they don't have a separate oven, they will put the pizza far away from any others pizzas.
If you have Celiac's Stay away is right!!!!! Terrible..... They started out on a separate metal pan then set the pizza at the end of the counter grabbing ingredients and carrying them across the pizza. Then in the oven directly with all the pizzas. No separate pan or anything. They Manager said the heat will take care of it! BS answer when it is a true allergy! I went to the one in Redlands, Ca. Blaze pizza at least takes better precautions especially with my special requests. Stay away Celiac's! not the place for you:(
First of all. Second I mentioned GF gloves get changed and a new metal pie scoop grabbed. Next this is a custom pizza pie for less than 15$ with a rice based thin crust. So create your own pizza. Charge is for crust 2$ more but no charge on ingredients. Great pizza. Love this place. Absolutely new pizza place for Raleigh area for the gluten free. Note they are working deal with daiya or another distributor for the cheese.
I only came to this location once it's really close to home. Employees were really nice and tried to be as celiac friendly as possible but they were not educated enough on cross contamination issues they messed my pizza up twice and waited for a very long time. By the end of it I didn't even trust to eat my pizza. The manager spoke to me and was really polite great staff just needs to be better aware of proper precautions.
They have gluten free crust, separate sauces and pan. However, they cook everything in the same oven and honestly the pizza could cook a little longer because the edges are stiff only on GF crust. You can't really reheat any left overs with GF crust. Employees do ask if you need them to change gloves.
As the other reviewer said, it is a higher than usual upcharge for the gluten free crust. That being said, it was very good and the staff was very friendly. They have a large variety of toppings to choose from. When I asked for gluten free the guy working changed his gloves, pulled out a special container of sauce and cheese only for gluten free pizza. One person works with your pizza all the way down the line and it is cooked on paper instead of right on the oven surface. Overall, I was very pleased and had no reaction!
Good experience. It's a Chipitle version of a pizza place (actually owned by Chipitle). Notified them of gluten allergy and they brought out new sauce pan with brush. Brought out new pizza pan for the gluten free crust too. All pizzas are cooked in same brick oven though. My wife has the gluten allergy and did not have any issues afterwards. Very friendly staff.
I visited pieology ona road trip. They have gluten free crust. The menu advised celiacs that they could not guarantee no cross contamination so I was not optimistic, but when I spoke to the server, she explained that they change gloves, use a special pan if requested (regular pizzas are cooked directly on the pizza oven surface) and have separate utensils (color coded) for gluten free. She also showed me that in the fridge beneath the counter they keep separate olive oil and sauce only used on GF pizzas. Finally, I requested cheese from a new container (worried about cross contamination) which she accomodated. I did not have other toppings. The pizza was great and I was thankful for the special care they took to avoid cross contamination.
Very helpful staff! Even though the sign says not recommended for folks with Celiac, they keep everything separate! And it tastes good too!
Didn't make me sick at all! When you ask for gluten free they will ask if you want them to change their gloves. I recommend yes. They use sauce and oil from a separate section with separate brushes. The cheese and the toppings coming from the same section as the rest of pizzas I think they used their hands to grab toppings so there may be crossed contamination. They will also ask if you want to leave your pizza on the metal thing they have it on. I did that as the flour pizzas lie in the open flame oven without anything. The pizza will take longer to cook on the metal but to me it was worth it to not touch the same surface. I am not celiac so idk if I recommend it to celiacs because I cannot imagine there isn't crossed contamination but I think they give a good effort considering it's a pizza joint. Plus the food was awesome!
I have been to the Washington Square (Tigard) location a handful of times. The first time I came in the manager made a point of making sure my pizza was as gluten free as possible, even explaining to another employee how to get new meats out and to dig down in the veggies, etc. Today I went back again and the young man who helped me was obviously not interested in making sure my meal was as GF as possible. I kindly explained to him from the start that I have Celiac and asked him to dig down in the veggies. He continually rested his gloved hands on the contaminated counter and did not dig down into any of the ingredients. When I asked if he could use the fresh Canadian bacon/ham (which was right next to the almost gone container), he said no, he could not do that. I said, "Even if it means I could get sick from eating from the other one?" And he simply refused to open the new ham. When I asked to speak to the manager (who happened to be the same lady who had been friendly and helpful on my first visit), she became very defensive and rude and basically told me if I was that concerned about not being contaminated, then I should not eat there. The point I was trying to make was that I HAD eaten there before and they did a good job of helping me stay safe. Apparently their priorities have changed. The manager actually said this to me, "Well, our ovens run at almost 600 degrees, so if there was any gluten on your pizza, it would be gone after cooking it." Seriously?! Then, the boy aggressively made me a new pizza, left off several ingredients, and claimed it was now GF. Rude, poor customer service, did not get what I paid for, and will not be back. I'm sad, because I was initially so impressed with this company and their efforts to have GF sauces separate and the GF crust, but apparently, this has changed.
Cross contamination is pretty much guaranteed here. The GF pizza is placed in the same oven with the wheat pizzas, on top of any wheat crumbs in the oven. I had to ask the server to please clean off the 'paddle' the GF crust was placed on, as she had no idea that the crumbs on the 'paddle' could be a problem. Silly me, I ate half my pizza, paying the price today. In addition, the pizza was truly mediocre. I will not return to Pieology.
I LOVE LOVE LOVE Pieology and it's employees! Gluten free crust! The pizza makers always ask if I also would like them to change their gloves and have separate sauces for the gluten free crusts to avoid contamination. The crust is DELICIOUS, there is only one topping that is not gluten free (meatballs), and who doesn't love unlimited toppings on a delicious gluten free crust? No one, that's who.