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I am happy to see food chains starting to service the Coeliac and GLUTEN Intolerant customers and I encourage more to do the same!
But I am concerned and have seen many chains who don't do this in a manner where the end product, set in front of the Coeliac or GLUTEN Intolerant customer,is not Gluten Free (Less than 20ppm).
Since their isn't a standard GF certification process a food service or restaurant must go through to claim the end product served to you is Gluten Free (Less than 20ppm) the served product is not safe. Food Chains are starting to promote serving GF foods based on "they start with gluten free ingredients and protective packaging" to keep them safe for you the GF customer. This is to interest and bring in the profitable GF customers base. Their is little or no mention of how they ensure through the cooking and serving process the amount of cross contamination or GLuten level above or less than 20ppm in the food finally presented to you. Many companies find the cost to change the equipment, surfaces\area, utensil and staff practices to eliminate cross-contamination costly to implement, so they just adapt to same food preparation process they currently have inplace. Little is said about what happens after the package food is unwrapped, prepared and served to you to ensure it still is GF.
They can't gaurantee it has not been cross-contaminated if it is handled and prepared :
* the same eating establishment as the Gluten foods.
* handled and prepared on the same surfaces as the Gluten foods.
* In the same oven, grills, boilers, oils and servered with the same utensils used on Gluten foods.
* Is not handled at each step in the process by freshly gloved servers and wait staff that handle the Gluten foods.

To a Coeliac any amount of ingested gluten does damage to the villi. Those Gluten Intolerants who are sensitive to the smallest amounts of gluten will be the first to notice the cross-contamination. Others who have a higher thresold to the cross-contamination damage may not feel it immediately but will over timel! Caution is advised!!
I welcoming and encouraged the changes they make! But remember to Educate and Support those business who go the all the way to present to you and your family the meal in front of you is a safe (20ppm or less) GF meal. Pizza Hut and others business need to demonstrate they can do this to earn our trust and business!

Pizza Hut good start! I applaud the direction your are taking. Lets see if you make it to our GF Winners Circle!