Dumping gluten is one of the easier of diet changes we've been through lately in this household, I'd have to say. If it's just gluten that's the problem, there's a lot you can do with substitutions. A flour mixture that's two parts rice flour to one third part tapioca starch and two thirds part potato starch substitutes nicely for wheat flours in recipes. Other blends exist that can be substituted. When we were initially cutting gluten we were still able to make breads, pizza crusts, cakes, cookies...just with gluten-free flours. There are some great cookbooks out there with recipes. "The Gluten Free Gourmet" is one I've heard good things about. I'd actually recommend baking the stuff yourself and not buying the ready-made storebought gluten free breads, because most of them aren't very good and cost more than the ingredients to make it yourself -- and baking gluten free bread is not very hard to do. Also, most gluten-free breads taste better toasted even if you're using it for a sandwich. It takes away some of the spongey taste that they'll get when it's just freshly sliced. HTH!
For cutting dairy...that was harder for me because I loooove cheese. If you can still have soy, there's a decent (although hardly delicious) soy cheese called "Follow Your Heart" that works okay for pizza. DD can't have soy either so I make her pizza by using mashed cauliflower with turmeric as the cheese. Doesn't taste great but it gets the job done! And IMHO, the best tasting soymilk is Silk Enhanced. If you have to cut soy also, you might be able to sub rice or nut milk but watch out for anything flavored with barley malt. Some types of margarine are dairy-free, made with palm and soy oil...I've successfully used these in cooking and as spread on gluten-free toast. (I really miss being able to use soy!)