A friend gave me a bottle of "vegan mozzarella" that's actually in liquid form, and solidifies as you bake. Supposedly pro chefs use it...somewhere (maybe that's what you got, LOL). I have not been brave enough yet. It would be great if it were...ah, great, but I am extremely skeptical to say the least.

The other "vegan mozzarella" I have is in shredded form. The taste isn't bad, but it has a weird, slimy texture to it that is somewhat off-putting.

I think I'd actually kind of rather just go without faux-cheese. I've done a pretty good pizza with potatoes in its place. I've only done it a couple times too, so it probably even has room for improvement.