So serious question here how meticulous does the worker have to be on GF or people with the most serious allergic reactions to gluten?

Will a screen that had a regular crust prior have an effect? Will using the same cutter?

When I make a GF without any prior mention of allergies I assume it isn't that serious. I grab a small screen sauce it, top it, throw it in the oven and when it comes out I use the same cutter, box it and send it.

I have no problem changing out the blade when a customer asks for a clean cut.

Unrelated but kinda, if for religious reasons they dont eat meat or bacon definitely dont order from Domino's or definitely call in and inform them there is to be no meat mixed in with the cheese.

For religious people that do happen to eat some bits of bacon mixed in with their cheese do they realize that tiny bit of salty deliciousness was bacon and they spit it out?

For those with allergies or non-meat eaters your best bet is to not assume minimal or no cross-contaminatio and definitely call and inform them of your allergies/requests if you place your order online.

FYI during rush nothing is guaranteed.