Place the coconut milk into a small saucepan over medium-low heat. Whisk until well-emulsified. Add in the vinegar, salt and agar and whisk frequently for about 15 minutes, or until a small boil occurs. Reduce the heat immediately, then whisk in the tapioca flour and heat for 5-10 minutes more.
Transfer to a flat-bottomed glass pyrex dish to slightly gel for about an hour.
Place small dollops of the cheese onto a homemade or prepared pizza crust with other desired toppings and bake on a pizza stone at 450 degrees for 10-12 minutes.