SmackDaddy Pizza

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.

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.