On their website a warning box came up after I selected GF and it specifically mentioned that the dough was prepared in an area that contains wheat so they do not recommend the crust for celiacs.
Yeah, but if you step back and look at the big picture: They advertise a Gluten-free crust, and it is not, in fact, gluten-free. It's gluten-free enough that if you can handle cross-contamination, it's okay, but if you're a serious Celiac, abort abort abort!
I think it would be better if they came up with a name like "Gluten Sensitive", so you knew immediately that it is a gluten-free product, but made on shared equipment. Because "Gluten Free" should mean "Gluten Free", not "Well, it's made without Gluten, but we add Gluten in on the prep table, on the oven rollers, on the cutting board, and with crumbs on the cutting knife, so really it has Gluten in it", you know?