I have used this cheeze recipe in the past on pizza and it tastes wonderful.
1/4 pound firm regular tofu, rinsed, patted dry and crumbled 2 tablespoons light miso (the sweet white one is good)
Place tofu in small mixing bowl. Add the miso, mash it into the tofu with a fork. When miso is thoroughly incorporated, cover the bowl tightly and allow Cheeze to rest in the refridgerator for at least 30 minutes.
When you are ready to use the Pizza Cheeze, crumble it evenly over the top of the pizza and bake pizza as usual. I bake at 425 for about 12 - 15 minutes depending on other toppings.
I am new to this recipe sharing so I do hope that other people find this IBS friendly.