Combine all of the ingredients in a bowl and stir well.
Let sit for about 5 minutes.
Using a 1/4 cup measure make 6 mounds of cheese mixture on the baking sheet.
Pat down to about 1/4 inch thickness.
Bake for 20 minutes.
Let cool before removing from pans.
Store in an airtight container in the refrigerator or freeze for up to 3 months for longer storage.
To make pizza just add your ingredients to the top of the crust. Place on a heavy metal baking sheet (no silpat or parchment) and bake at 425 for 5 minutes or until the cheese bubbles and melts. Be sure to let it cool for a few minutes before you try to eat it. Those roof of the mouth blisters are killer!