Meet Clara Cavalli-chiappardi

Alright – so today we’ve got the honor of introducing you to Clara Cavalli-chiappardi. We think you’ll enjoy our conversation, we’ve shared it below.

Hi Clara, thanks for sharing your insights with our community today. Part of your success, no doubt, is due to your work ethic and so we’d love if you could open up about where you got your work ethic from?

My work ethic undoubtably comes from my parents. They are both immigrants who came here from Italy to provide a better life for themselves and their children. My father became a barber. While serving in the US Army Reserves, he was the barber as well. He later opened his own shop that he worked there for over 50 years. When he retired the community was saddened as he was loved by many. He continues to cut hair during his retirement and enjoys the company of each of his clients. My father was able to put three children through private high school and college while working hard to provide the best he could for our family. My mother came here at 18 ,and was known as one of the best seamstresses around. She not only raised 3 children she also worked and became very well known in the community for her expertise in Bridal Alterations. She is also a fantastic cook and where I learned. She continues to cook and does minor alterations during retirement. My parents had to endure many challenges and turmoil, but they always persevered because of their strength and love.

They taught me that working hard is the only way to succeed. You are never handed anything you must work hard for it. I always remember my father saying to me “Laziness gets you nowhere in this world” and he was 100 percent correct. As a teenager and young adult, you don’t want to listen, but then you realize they were right the entire time, and they only wanted what was best for us.

I love my parents and how much they have taught me about hard work and success. I always think to myself…how two amazing immigrants, a barber and seamstress were able to put three children through private school and college. This was all done from sacrifices, hard work and love. What they taught me is what I am teaching my children today and has made me who I am today. Thanks Mom and Dad, I love you.

Let’s take a small detour – maybe you can share a bit about yourself before we dive back into some of the other questions we had for you?

A Journey from Passion to Purpose
It all began in 2008, when I opened Cavalli Pizza in Dallas, introducing Neapolitan pizza to a city where people were still accustomed to chain pizzas. Back then, no one knew what a true Neapolitan pizza was. My team and I faced the challenge of not only creating something entirely new but educating both customers and staff about the authenticity behind every ingredient and technique. We worked directly with Italian importers to bring the finest pizza flour and tomatoes to Dallas and taught ourselves how to make fresh mozzarella. For six months, we poured our hearts into something we believed in, and it paid off when D Magazine named us Best Pizza.
But the journey wasn’t just about pizza. That same year, life threw me a curveball. My husband, Paolo, was diagnosed with an aggressive form of ALL leukemia. I was also pregnant with our first child. It was a lot to process, but the small moments of joy—like the birth of my son and the smiles from people enjoying our pizza—gave me the strength to keep going. Those moments fueled my passion for feeding others, and I realized that giving people something amazing to eat could be the greatest gift in hard times.
Despite the challenges, life moved forward. In 2012, I welcomed my twins and opened our first restaurant in Connecticut—Brick + Wood. But then came a period of darkness. Paolo passed away in 2016, and for years, I struggled to navigate both the personal and professional burdens. Slowly, however, light began to return when I met Giovanni in 2018, and we married in 2020. We welcomed my fourth child into the world, and just as everything seemed to be falling into place, COVID hit. The future of our business was uncertain, and I was faced with tough decisions. But we persevered and came out shining. After COVID, now having four small children I decided it was best to sell everything—our restaurant and home—and move back to Texas in 2022 for a fresh start and a better life for my family. It was the hardest decision I’ve ever made, but I believe it was the right one.
In 2020, a new challenge unfolded, I developed a severe wheat allergy. The same food I had built my career on—Neapolitan pizza—became something I couldn’t even be near. I went from owning multiple pizzerias to not being able to be in the same room when dough was being made. My Italian upbringing, where pizza and pasta were everyday staples, left me wondering: How would I continue to do what I loved?
The challenge became clear: I needed to master gluten-free baking and cooking. So, I dove into everything I could find on the subject—books, articles, research—not just to learn how to bake without gluten, but to understand why people needed gluten-free options in the first place. Through my education, I learned how to use real, wholesome ingredients to craft recipes that supported gut health and reduced inflammation. No gums, no pre-made flour mixes, and certainly no additives or oils that I didn’t believe in.
In 2022, I took a leap of faith and started a blog, not knowing anything about writing or running a gluten-free business. But the response has been amazing, and it fills me with gratitude to know that my story is resonating with so many people. My mission is simple: To help people eat amazing food that works in their favor, not against them, and make them happy to eat delicious foods again.
Today, I’m proud to offer LOVE LIFE and PIZZA, a business that includes a full line of gluten-free products, as well as our Wood Fired Neapolitan Pizza Truck and Italian catering service. We’re committed to providing exceptional quality and service across both avenues of our business, and we proudly serve the entire Dallas-Fort Worth metroplex.
I’m excited for the upcoming events we have in February:
• Pop-Up Event: February 7 at Six Sip Coffee Co in Prosper, featuring our gluten-free products
• Pizza Truck: February 28 at Glen Echo Brewing Company in Wylie, serving up Neapolitan pizzas
I’d love for you to stop by, try our offerings, and experience the love we put into every bite. Be sure to visit our website at www.lovelifeandpizza.com to join our VIP list for special promos, updates, recipes, and more.
Through all the struggles, I’ve learned that even in the darkest times, there is always light, hope, and love to be found. Every day is a gift—let’s cherish it together LOVE LIFE and PIZZA.

If you had to pick three qualities that are most important to develop, which three would you say matter most?

Creativity, a strong sense of self, and an unwavering pursuit of perfection have been the driving forces behind my growth and success. In a world that’s constantly changing, it takes resilience to keep moving forward. My creativity empowers me to innovate and evolve, while my pursuit of perfection—sometimes bordering on OCD—has both helped and challenged me along the way.

To those just starting out, my advice is simple: keep an open mind, embrace the unexpected, and never stop learning. The biggest lesson I’ve learned is that things rarely go as planned. The key is to adapt quickly and stay flexible. That’s the path to success.

Focus, stay sharp, and most importantly, stay happy.

And remember—love what you do. Don’t chase money; do it because you’re passionate about it.

Alright, so before we go we want to ask you to take a moment to reflect and share what you think you would do if you somehow knew you only had a decade of life left?

One of the biggest challenges I’m currently facing is finding a commercial space that’s open to a brand that’s not part of a chain. Dallas-Fort Worth used to be a thriving hub for small businesses, with affordable rents and strong demographics that supported local entrepreneurs. However, since returning in 2022, it’s become increasingly difficult to find a landlord willing to take a chance on a small business. I’m dealing with sky-high rents, percentage-based leases, and excessive triple net costs, which make expansion feel nearly impossible—and it’s incredibly discouraging. What was once a city where small businesses could grow and succeed has now turned into an exclusive club for millionaires. If you’re not a national chain or part of a large hospitality group, you’re often overlooked. But I’m not giving up. I’ll keep searching, hoping that one day we’ll find a landlord who’s willing to take a chance on us.

Contact Info:

• Website: https://www.lovelifeandpizza.com
• Instagram: lovelifeandpizza
• Facebook: Love Life and Pizza