SILVER
UnverifiedPizza · Longmont, CO
GF options available · Ask about cross-contamination
– Dedicated Kitchen
– Dedicated Fryer
– Separate Prep
✓ GF Menu
✓ Staff Trained
Visiting Longmont? Longmont GF Guide →
AI safety analysis — always confirm with your server.
View Full MenuUnable to analyze — use caution and ask your server. Silver-tier restaurant with GF menu and trained staff — notify staff of celiac diagnosis.
Unable to analyze — use caution and ask your server. Silver-tier restaurant with GF menu and trained staff — notify staff of celiac diagnosis.
Unable to analyze — use caution and ask your server. Silver-tier restaurant with GF menu and trained staff — notify staff of celiac diagnosis.
Unable to analyze — use caution and ask your server. Silver-tier restaurant with GF menu and trained staff — notify staff of celiac diagnosis.
Unable to analyze — use caution and ask your server. Silver-tier restaurant with GF menu and trained staff — notify staff of celiac diagnosis.
Unable to analyze — use caution and ask your server. Silver-tier restaurant with GF menu and trained staff — notify staff of celiac diagnosis.
Unable to analyze — use caution and ask your server. Silver-tier restaurant with GF menu and trained staff — notify staff of celiac diagnosis.
Unable to analyze — use caution and ask your server. Silver-tier restaurant with GF menu and trained staff — notify staff of celiac diagnosis.
The chicken wings themselves are naturally gluten‑free, but the sauces (especially BBQ and garlic butter) may contain hidden gluten, and the shared fryer and prep area pose a cross‑contamination risk.
Mozzarella sticks are typically breaded with wheat flour and fried in a shared fryer, posing a high risk of gluten cross‑contamination despite the restaurant offering a GF menu.
The cookie is likely made with wheat flour and is prepared in a shared kitchen with shared prep areas, so cross‑contact with gluten‑containing foods is possible.
The pizza crust is typically wheat-based, and the restaurant uses a shared kitchen and prep area, which raises the risk of cross‑contact even if they have a GF menu.
The pizza contains a wheat-based crust (not specified as gluten‑free) and is prepared in a shared kitchen with shared fryers and prep areas, which raises cross‑contamination risk even if a GF menu exists.
The salad contains sourdough croutons, which are not gluten‑free, and the restaurant uses a shared kitchen and fryer, increasing cross‑contamination risk.
Cheesy Knots are made from traditional dough, which contains wheat flour, and are prepared in a shared fryer, creating a high risk of gluten cross‑contamination.
The ravioli shells are made from wheat flour, which contains gluten, and they are fried in a shared fryer that also handles non‑GF items, creating a high risk of cross‑contamination.
Garlic Parmesan knots are typically made from wheat-based dough and are fried in a shared fryer, creating a high risk of gluten presence and cross‑contact even at establishments with a GF menu.
Jalapeno Cheesy Knots are typically made from wheat-based dough, and the restaurant uses a shared fryer and prep area, creating a high risk of gluten cross‑contamination.
The Super Knots are made from regular pizza dough, which contains wheat gluten, and they are prepared in a shared kitchen with shared fryers and prep surfaces, posing a high cross‑contamination risk for celiac patients.
Cinnamon sugar knots are typically made from wheat-based dough, and the restaurant uses a shared kitchen and fryer, creating a high risk of cross‑contamination with gluten.
The pizza uses a standard crust that contains wheat, and the shared kitchen/fryer increases cross‑contamination risk, making it unsafe for strict gluten‑free diets.
The classic cheese pizza uses a regular wheat crust, and the restaurant operates a shared kitchen and fryer, creating a high risk of cross‑contamination with gluten.
The chicken parm pizza likely uses a wheat-based crust and breaded fried chicken, both containing gluten, and is prepared in a shared fryer, posing a high cross‑contamination risk.
The pizza uses a traditional wheat crust and the Italian sausage may contain gluten-containing fillers, plus the shared kitchen and fryer increase cross‑contamination risk.
The pizza uses a standard wheat crust, which contains gluten, and the restaurant's shared kitchen and prep areas increase cross‑contact risk for celiac patients.
The Sicilian pizza uses a traditional wheat-based crust and is prepared in a shared kitchen with shared fryers and prep areas, creating a high risk of gluten cross‑contamination for someone with celiac disease.
The pizza uses a standard wheat crust and is prepared in a shared kitchen with shared fryers and prep areas, creating a high risk of gluten cross‑contact.
The Super Meatball Pizza uses a traditional wheat crust and is prepared in a shared kitchen with shared fryers and prep surfaces, posing a high risk of gluten cross‑contamination for celiac patients.
The pizza likely uses a regular wheat crust and is prepared in a shared kitchen with shared fryers and prep surfaces, creating a high risk of gluten cross‑contamination.
The pizza crust is made from wheat flour, which contains gluten, and the shared kitchen environment poses a high risk of cross‑contamination.
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Anonymous · helps celiacs find safe food
Pizza restaurant with GF crust option. Not a dedicated kitchen but staff are knowledgeable about celiac and take precautions. Shared ovens. FMGF: 6 community safety ratings.