Just too many cross contamination issues. Friendly people willing to help, but not enough in the process. Pizza sauce was smoothed out with the same ladle used on gf and non gf crust. Gf crust brought into the normal prep environment. Gf crust placed on normal wood paddle. Pizza cut with same cutter as gf and non gf. The head chef clearly wants to improve the process, it's just not there yet. Give it a few more months to put a separate environment and dedicated gf pan for the oven. Update I went back recently, no advancements. Don't eat here.