They might cook in same oven but they prep in separate kitchen and they place something under the pizza when placed in the oven. I’ve never gotten sick at this location and eaten all the time.
Amazing pizza but this location is NOT celiac safe. They cook in the same oven. The one in CoHi is safe.
Great thin crust GF pizza. Almost all toppings are GF and there is a wide variety. Salads and pasta too. Locally sourced ingredients.
Traditional new haven-style pizza from connecticut means a white pie topped with clams, garlic and romano cheese. at Pete's in D.c., the gluten-free version of this specialty is top-notch. the crust is prepared in-house each day using a blend of tapioca starch, chickpea and rice f lour. Don't want clams on your pie? they have a large selection of other toppings available, including slow roasted pork and caramelized onions.
My combination of allergies makes it so that Pete's is the only place I've found that makes pizza I'm not allergic to. No cow's milk (goat cheese), no cane sugar and obviously no gluten. I am not celiac so can't speak to cross contamination issues but I find their pizza quite tasty. it's thin and crunchy which is not my favorite but still good. If you're intolerant I recommend it. it's super duper pricey but worth it once in awhile for me considering how much freaking work it is to make my own allergen free pizza.
The GF Pizzas are assembled right next to the non GF dough stretching station. While they were on 2 separate tables, we were concerned about the flour in the air - and we did see flour in the air. Also the GF ingredients were stacked up in bins. The guy making the GF pizza spread sauce on from a seemingly dedicated container - however, passed the pizza to the next guy who was making non GF pizza to have cheese put on. They used a cookie sheet for the GF pizza which was good. The concerns listed above made us afraid to try the GF pizza.
New Haven Style Apizza