Pre-formed certified crusts
Crusts arrive sealed and certified rather than being stretched at a floured bench, which removes the biggest cross-contact step at any pizza station.
Supporting service
Gluten-Free & Vegan Pizza Catering in Los Angeles
In Los Angeles, dietary requests are not an edge case — most guest lists include someone avoiding gluten, dairy, or animal products entirely. Handled badly, those guests get a sad afterthought pie twenty minutes after everyone else has eaten. Handled properly, they get a pizza built for the ingredients rather than a substitution, served in the same pass as everyone else. This page explains exactly how we do that, and where the honest limits are.
How Gluten-Free Service Works At The Station
A dedicated stone
Gluten-free pies bake on their own stone, never on a deck that has just carried wheat dough.
Separate tools and gloves
Dedicated peel, cutter, tray, and a glove change before handling. Toppings are pulled from clean containers, not from a bench in use.
Same pass, not last
Dietary orders are sequenced into the normal service pass so those guests are not eating alone after the queue is gone.
The honest limit: a mobile pizza station is not a gluten-free kitchen. Wheat flour is present, and airborne flour cannot be eliminated at an open station. If a guest has diagnosed celiac disease, we will say so directly and let them decide — we would rather lose the add-on than mislead someone about their health.
Building A Vegan Pie That Stands On Its Own
A vegan pizza fails when it is a margherita with the cheese swapped out. Ours are built differently: San Marzano sauce carried a little heavier, cashew mozzarella applied in smaller pools so it browns instead of pooling, and toppings chosen for their own weight — roasted cremini, charred broccolini, blistered cherry tomatoes, caramelized onion, castelvetrano olives, chili oil, and a basil or arugula finish added after the bake. Dough is naturally vegan: flour, water, salt, yeast, and time.
Marinara, one of the four pies on our core menu, is vegan by construction — sauce, garlic, oregano, olive oil, no cheese at all — which means even a guest list you did not survey has a real option available on the standard pass.
Planning Your Dietary Allocation
- Collect dietary counts with RSVPs — guessing is the main cause of both waste and shortage.
- Add a buffer: unrestricted guests reliably try the vegan and gluten-free pies when they look good.
- Tell us at booking, not on event day, so certified crusts and cheese alternative are ordered in time.
- Flag nut allergies specifically — our cheese alternative is cashew-based and needs a different plan.
- For seated weddings, let us know table-level restrictions so passed service reaches the right guests.
Dietary counts also affect your quote — see how allocations are priced in the cost and pricing guide, or check quantities with our per-person pizza math. For weddings specifically, dietary handling is folded into wedding and private party catering.
Gluten-Free & Vegan Catering Questions
Is your gluten-free pizza safe for someone with celiac disease?
We take real precautions: certified gluten-free crusts arrive pre-formed and sealed, they are baked on a dedicated stone, and they are handled with separate peels, cutters, and gloves. What we cannot claim is a gluten-free environment — the same oven bakes wheat pizza a few feet away, and airborne flour exists at any pizza station. For a guest with diagnosed celiac disease we tell you that plainly so they can make their own call, and we are happy to speak with them directly before the event.
What is the vegan cheese, and does it actually melt?
We use a cashew-based mozzarella alternative that softens and browns at oven temperature rather than staying rubbery. It behaves differently from fior di latte — less stretch, slightly nuttier — so we build vegan pies around it: more sauce, olive oil finish, and roasted vegetables that carry flavor on their own instead of relying on dairy.
How many dietary pies should I order for my guest count?
Ask your guests rather than guessing. A useful planning habit: collect dietary counts with RSVPs, then add a small buffer, because non-restricted guests routinely try the vegan and gluten-free pies. If you cannot collect counts, a modest allocation plus a note that more can be baked on request usually avoids both waste and shortage.
Do dietary pies cost more?
Certified gluten-free crusts cost more per unit than dough we make ourselves, and dedicated-stone service adds a little service time, so a large gluten-free allocation does move the quote. Vegan pies are closer to standard cost. We price the allocation you request rather than adding a blanket surcharge.
Can you handle dairy-free but not vegan, or nut allergies?
Yes for dairy-free without full vegan — we simply build with the cheese alternative and non-dairy toppings. Nut allergies are the important exception: our cheese alternative is cashew-based, so if a nut allergy is in the room, tell us during booking and we will plan the menu differently rather than risk cross-contact at the station.
Tell Us Your Dietary Counts
Include how many gluten-free and vegan guests you expect and we will build the allocation into your estimate. Questions on cross-contact? Call 424-234-2606.
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Every Guest Eats The Same Meal
Send your date, headcount, and dietary counts. We will confirm what can be accommodated and what we would not recommend.