You, or someone you love, may have amylophobia. I fortunately don't have it, which is good since I can't pronounce it. The word amylophobia originated during an anti-bread movement in the 1920s and it translates as “the fear of starch.” The latest incarnation of this theme has zeroed in on gluten, the protein component of wheat and other grains. An expanded list of offending foods have emerged that range from bread and pasta to beer and pretzels. The gluten list also includes non-grain products such as sauces, seasoning, juices, etc. that can have gluten introduced during processing.
There's plenty of money to be made by not selling something. Gluten-free products are big business. A pizzeria chain in Ohio is test-marketing a pizza - sans the dough. The crust is a soy composition, so there is a “bottom” to place the toppings on. At least the pizza maker doesn't have to worry about hand-tossing the dough. They should take it a couple steps further and make the pizza edible for lactose intolerant folks and for vegetarians. Tofu and tomato sauce sounds yummy.