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likelihood of contamination? That as a result of a complex chain of vendors involved in the food with many ingredients coming through a long process, that they cannot guarantee every vendor was properly careful, and as such they'd simply label everything 'may contain' because they cannot be sure otherwise?

Well thats the label I'm asking for, not "1.3% or something".   Also not asking for a change in ingredients lists

rather than the FDA loosening rules; restaurants should be required, under the ADA, to ensure some options exist for those with restricted diets where it's feasible to do so.

That wouldn't change anything about the FDA though.  If someone has a sesame allergy, providing a guaranteed sesame-free option doesn't really change the fact that she might want the cheese pizza and needs to know if the cheese pizza is particularly risky
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Isn't the problem that they don't KNOW their likelihood of contamination?  That as a result of a complex chain of vendors involved in the food with many ingredients coming through a long process, that they cannot guarantee every vendor was properly careful, and as such they'd simply label everything 'may contain' because they cannot be sure otherwise?
It seems like making your recipe available to fewer people would be bad business, and a restaurant would prefer to do otherwise where it could; and hence economic opportunity for people to find an affordable and verifiable fix.
Another possibility is that rather than the FDA loosening rules; restaurants should be required, under the ADA, to ensure some options exist for those with restricted diets where it's feasible to do so.