How does GF pizza stay GF?

[Guest guest]

All this talk about gf pizza's extra cost in regular pizza parlors, and the main thing I would be concerned about if I actually ate one is how the gf pizza is kept uncontaminated with wheat flour. I've never been in a pizza place that doesn't have flour flying all over the place. Maybe they make the gf flour in a separate facility or at a different time than the non gf stuff, but how do they keep the non gf flour from landing on it? And do they bake it in the same oven?

My local grocery store has an in-house bakery, and the owner pointed out to me that everything in the store has a light coating of flour on it. . .

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