1. Celiac Disease: Scope and Numbers
Celiac disease is not a trend or a diet fad. It’s an autoimmune condition in which gluten (a protein found in wheat, rye, and barley) triggers inflammation and damage to the small intestine. The only treatment is a lifelong gluten-free diet. Otherwise, it can lead to chronic pain, diarrhea, vitamin deficiencies, fatigue, and serious long-term complications.
According to the Celiac Association of Catalonia and Spain’s Ministry of Health, around 450,000 people in Spain have diagnosed celiac disease — about 1% of the population. But experts estimate the actual number may be twice as high due to undiagnosed cases. For comparison:
• Italy: around 600,000 cases
• Germany: over 800,000
• USA: about 2 million people
Celiac disease is a global issue that requires local solutions tailored to each region’s food culture and lifestyle.
2. Daily Challenges for People with Celiac Disease
If you’ve never dealt with celiac disease, imagine every visit to a café, grocery store, or friend’s house turning into a scavenger hunt for gluten-free food.
Here’s what people with celiac disease face every day:
• Limited options. Even in health-focused supermarkets, gluten-free choices are few, and often flavor is sacrificed.
• Cross-contamination risks. Even a naturally gluten-free product can become unsafe if it touches shared surfaces or tools.
• Social isolation. At parties, dinners, or restaurants, people with celiac often bring their own food or end up not eating.
• Costs. Gluten-free products are 2–3 times more expensive than their gluten counterparts.
• Distrust. Labels like “gluten-free” don’t always guarantee safety. Celiacs become expert label-readers by necessity.
Celiac disease means more than a dietary restriction. It’s constant planning, stress, and a fight for the right to eat safely and joyfully.
3. What’s Available on the Market?
Thankfully, the market is evolving. Today we see:
• Gluten-free bread, pasta, and pastries
• Online stores and delivery services catering to celiacs
• Certified gluten-free cafés and restaurants
• Product labeling and national associations like Associació Celíacs de Catalunya that educate, advocate, and support the community
But one major goal remains: to bring joy back to the table. To make food something that unites, not divides.
4. That’s Where BroccoPizza Comes In
We’re a team that believes everyone deserves delicious food — no compromises. Our mission is to bust the myth that pizza and health can’t coexist. We’ve created pizza bases made from 52% broccoli or cauliflower that:
• Are gluten-free, sugar-free, salt-free, and preservative-free
• Contain up to 18g of plant-based protein per 100g
• Have a low glycemic index
• Are suitable for people with celiac disease, diabetes, and those on keto or vegan diets
Most importantly, they taste so good there’s no need to make separate meals for different diets. One pizza for all. No compromises.
5. What’s Next?
We are now official members of the Celiac Association of Catalonia to stay close to the community, share knowledge, receive feedback, and help shape better food solutions.
And in May, BroccoPizza will participate in the Mediterranean Gluten Free Forum — the region’s largest event dedicated to gluten-free living. We’ll present our products, share our mission, and most importantly, show that meals can be joyful gatherings — not divided by “for them” and “for us,” but shared by everyone.
Stay tuned — and let’s make every day delicious, safe, and shared.
Celiac disease is not a trend or a diet fad. It’s an autoimmune condition in which gluten (a protein found in wheat, rye, and barley) triggers inflammation and damage to the small intestine. The only treatment is a lifelong gluten-free diet. Otherwise, it can lead to chronic pain, diarrhea, vitamin deficiencies, fatigue, and serious long-term complications.
According to the Celiac Association of Catalonia and Spain’s Ministry of Health, around 450,000 people in Spain have diagnosed celiac disease — about 1% of the population. But experts estimate the actual number may be twice as high due to undiagnosed cases. For comparison:
• Italy: around 600,000 cases
• Germany: over 800,000
• USA: about 2 million people
Celiac disease is a global issue that requires local solutions tailored to each region’s food culture and lifestyle.
2. Daily Challenges for People with Celiac Disease
If you’ve never dealt with celiac disease, imagine every visit to a café, grocery store, or friend’s house turning into a scavenger hunt for gluten-free food.
Here’s what people with celiac disease face every day:
• Limited options. Even in health-focused supermarkets, gluten-free choices are few, and often flavor is sacrificed.
• Cross-contamination risks. Even a naturally gluten-free product can become unsafe if it touches shared surfaces or tools.
• Social isolation. At parties, dinners, or restaurants, people with celiac often bring their own food or end up not eating.
• Costs. Gluten-free products are 2–3 times more expensive than their gluten counterparts.
• Distrust. Labels like “gluten-free” don’t always guarantee safety. Celiacs become expert label-readers by necessity.
Celiac disease means more than a dietary restriction. It’s constant planning, stress, and a fight for the right to eat safely and joyfully.
3. What’s Available on the Market?
Thankfully, the market is evolving. Today we see:
• Gluten-free bread, pasta, and pastries
• Online stores and delivery services catering to celiacs
• Certified gluten-free cafés and restaurants
• Product labeling and national associations like Associació Celíacs de Catalunya that educate, advocate, and support the community
But one major goal remains: to bring joy back to the table. To make food something that unites, not divides.
4. That’s Where BroccoPizza Comes In
We’re a team that believes everyone deserves delicious food — no compromises. Our mission is to bust the myth that pizza and health can’t coexist. We’ve created pizza bases made from 52% broccoli or cauliflower that:
• Are gluten-free, sugar-free, salt-free, and preservative-free
• Contain up to 18g of plant-based protein per 100g
• Have a low glycemic index
• Are suitable for people with celiac disease, diabetes, and those on keto or vegan diets
Most importantly, they taste so good there’s no need to make separate meals for different diets. One pizza for all. No compromises.
5. What’s Next?
We are now official members of the Celiac Association of Catalonia to stay close to the community, share knowledge, receive feedback, and help shape better food solutions.
And in May, BroccoPizza will participate in the Mediterranean Gluten Free Forum — the region’s largest event dedicated to gluten-free living. We’ll present our products, share our mission, and most importantly, show that meals can be joyful gatherings — not divided by “for them” and “for us,” but shared by everyone.
Stay tuned — and let’s make every day delicious, safe, and shared.