My mother had been diagnosed with celiac disease in the early 1990s, and although I suspected I might have it too, her doctor had dismissed the possibility because I was gaining weight. Back then, celiac disease was thought to cause only weight loss. Through my own research, I learned that gluten can cause inflammation, a major contributor to many diseases, including cancer—possibly explaining my bout with testicular cancer a few years later.

After eliminating gluten from my diet for about a month, I started noticing improvements. Although not perfect, my condition was better. However, I still experienced issues with certain foods. By meticulously documenting each ingredient I consumed, I discovered that soy was also problematic for me. Eliminating both gluten and soy drastically improved my quality of life.

As a cooking enthusiast, I found it challenging to avoid gluten and soy while dining out, so I began experimenting with recipes at home. Pizza, one of my favorite foods, was particularly disappointing in its gluten-free form. This led me to create a rice-based batter that could be baked in a cast iron skillet to make a pizza crust. The result was so delicious that I didn't want to share it with my non-gluten-free family members. Realizing that others might be suffering from similar dietary restrictions and cravings, Won’t Share GF Pizza was born.